Fabada Asturiana — Print Recipe

A hearty, warming stew from Asturias featuring large white fabes beans slow-simmered with smoked turkey and beef in a rich saffron-tinted broth until the beans are creamy and the liquid is thick and golden.

Ingredients

500g dried fabes (large white beans), soaked overnight
300g smoked turkey leg
200g beef shank
1 onion, halved
3 cloves garlic
1 bay leaf
Pinch of saffron threads
2 tbsp olive oil
Salt and black pepper

Instructions

1 Drain soaked beans and place in a large pot. Cover with fresh cold water by 5cm.
2 Add smoked turkey leg, beef shank, halved onion, garlic cloves, and bay leaf.
3 Bring to a gentle simmer over medium heat. Skim any foam that rises to the surface.
4 Add saffron threads and olive oil. Reduce heat to very low and simmer uncovered for 2 hours, adding cold water if needed to keep beans submerged.
5 Remove meat, shred into pieces, and return to pot. Discard bay leaf and onion. Season with salt and pepper. The broth should be thick and creamy.
6 Rest the stew for 15 minutes off heat before serving — this allows flavors to deepen.

Did You Know?

Asturian cooks add cold water during cooking, called "asustar las fabes" (scaring the beans), which helps them cook evenly without breaking.