Fabada Asturiana

The North of Spain is home to many delicious recipes. This bean stew is no exception. So rich I think a bowl or two will keep you going for the rest of the day. If you have trouble finding Faba Beans then Butter Beans will work just as well.  

Cooking Time: 1h 20 – Serves: 4


  • 500g faba beans (Or butter beans)
  • 100g pork belly (tocino)
  • 1 Spicy chorizo
  • 1 Onion
  • 1 Black pudding
  • 3 Garlic cloves
  • 2 Bay leaves
  • 1/2 Tsp turmeric
  • 1 Tbsp tomato puree 


Soak the beans overnight and drain the water before using them. Alternatively you can use soaked beans, though the texture will be different when finished as they tend to be much softer. 

Chop the meats up into smaller chunks.

Cover the beans and all the other ingredients with plenty of water, leaving the garlic whole and dicing the onion into quarters; boil over a high heat. When the water is boiling away, top up with some cooler water and leave to simmer over a medium heat for 3 hours.