This Spanish bean and sausage stew, known as ¨Fabada Asturiana¨ in Spain, is probably one of the best stews I have ever tasted. We´re talking white beans, sausages and the perfect blend of spices. This is comfort food at its best, yet it´s still a very healthy dish at the same time.
Traditionally, this stew is made with a selection of Spanish meats, such as: Morcilla, Chorizo and big chunks of bacon. For this recipe I used beyond sausage, making this ¨Fabada¨ much healthier. Not to worry, the flavors in this ¨Fabada¨ are still as authentic as the original version.
What really flavors a great ¨Fabada¨ is the spices. I used a combination of sweet smoked Spanish paprika and some high-quality saffron threads. These two spices are the key to getting that incredible and authentic taste. The secret is to use the best-quality ingredients you can find.
TIPS & TRICKS to make this recipe: I used canned pre-cooked white beans to make this dish. It makes it so much easier and the stew is done in 30 minutes. The secret when using canned beans is to make sure you drain them and rinse them under cold running water. The beyond sausage I used was just the regular flavored one. No need to get Italian spiced one, that way the seasonings really shine through.
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Watch the Video Below on How to Make Fabada Asturiana – Spanish Bean and Sausage Stew
Fabada Asturiana - Spanish Bean and Sausage Stew
- 3 cloves garlic
- 1/2 onion
- 2 beyond sausages
- 2 15 ounce cans white beans 570 grams
- 1 tbsp extra virgin olive oil
- 1 tsp sweet smoked Spanish paprika
- 1 1/2 cups cold water
- 1/2 tsp saffron threads
- sea salt
- black pepper
Drain two 15 ounce cans of white beans into a sieve and rinse under cold running water, finely mince 3 cloves of garlic, finely dice 1/2 of an onion and cut 2 beyond sausages into 1-inch thick pieces
Heat a large sauce pan with a medium heat and pour in a generous tbsp of extra virgin olive oil, after 2 minutes add in the beyond sausages and mix with the olive oil, after 4 minutes and all the sausages have browned up, remove from the pan and set aside
Using the same pan with the same heat add in the diced onions & minced garlics, mix with the olive oil, after 3 minutes and the onions are translucent, add in 1 tsp of sweet smoked Spanish paprika and quickly mix it all together, then add the beyond sausages back into the pan, the drained white beans and season with sea salt & freshly cracked black pepper, gently mix together until everything is well combined
Add in a 1 1/2 cups of cold water into the sauce pan, a kiss of sea salt and pinch in 1/2 tsp saffron threads, give it a gently mix and place a lid on the pan, after 8 minutes remove the lid and turn off the heat, the water should have thickend up, giving you a beautiful broth and all the flavors have developed together, transfer into shallow bowls and serve at once, enjoy!
Get the Saffron Threads that I used to make this Fabada Asturiana recipe.
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