Fabada Asturiana, often simply known as Fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide.
Canned fabada is sold in most supermarkets across the country. Fabada is a heavy dish and for that reason is most commonly eaten during the largest meal of the day, lunch (normally as a starter before the 'main' course of meat).
Fabada is made with dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (Lacón Gallego) or bacon (tocino), black pudding (morcilla), chorizo, and often saffron (azafrán). Some recipes also call for longaniza. The Spanish olla podrida and southern French cassoulet, are both similar to Fabada Asturiana.
It is usually served with crusty bread and with Asturian cider or a red wine.
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Fabada Asturiana, en.wikipedia.org
Fabada asturiana, www.spain-recipes.com