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Quick Pot Fabada Asturiana

Spanish cuisineAsturian cuisine
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Quick Pot Fabada Asturiana

Fabada Asturiana

  1. Other Soups & Stews

Prep: 30 min • Cook: 50 min. A simplified, faster version of the classic Asturian fabada prepared in a pressure cooker to deliver tender large white beans (fabes) and a deeply savory pork broth in a fraction of the traditional time. This version layers pork shoulder, smoked chorizo, and morcilla with smoked paprika and bay leaf for an authentic, smoky finish while keeping the recipe weeknight-friendly. Serve hot with crusty bread and a glass of Spanish cider or red wine.

Preparation time
30 min
Cooking time
50 min
Total time
1 hr 20 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 18oz large white beans (fabes)(dried, soak overnight or quick-soak for 1 hour and drain)
  • 14oz pork shoulder(cut into 2–3 cm pieces)
  • 7oz chorizo(smoked Spanish chorizo, cut into 1 cm slices)
  • 7oz morcilla(Spanish blood sausage, sliced; add later to avoid breaking)

Aromatics & seasoning

  • 1 pc onion(medium, finely chopped)
  • 4 pcs garlic(cloves, smashed and sliced)
  • 2 tsp smoked paprika(preferably Spanish pimentón dulce)
  • 2 pcs bay leaves
  • salt(to taste; add after beans are tender)
  • 1 tsp black pepper(freshly ground)
  • 2 tbsp olive oil(extra virgin for sautéing)

Liquids

  • 1 3/5 qt chicken stock or water(hot, enough to cover ingredients by about 2 cm)

Instructions

Soak and prep

  1. If using dried fabes, soak overnight in cold water with a little baking soda for creamier skins; for quick soak, bring to a boil for 2 minutes, remove from heat and soak 1 hour, then drain.
  2. Pat pork shoulder pieces dry and slice chorizo and morcilla; chop onion and slice garlic cloves.
  3. Have stock or hot water ready and measure smoked paprika, bay leaves, salt and pepper.

Pressure cooker

  1. Set the pressure cooker to medium-high heat and add olive oil; brown pork shoulder pieces in batches until golden, then transfer to a plate.
  2. Add onion and garlic to the cooker and sauté until translucent, about 4–5 minutes; stir in smoked paprika and cook 30 seconds to bloom the spice.
  3. Return pork to the pot along with the drained fabes, bay leaves, and hot stock or water. Stir gently to combine, scraping any browned bits.
  4. Seal the pressure cooker and cook at high pressure for 35 minutes to tenderize the beans and pork (times may vary by cooker).
  5. Allow a natural pressure release for 10–15 minutes before carefully opening the lid; check beans for doneness and adjust seasoning.

Finish and serve

  1. Add sliced chorizo and morcilla to the pot and simmer uncovered over low heat for 8–10 minutes to meld flavors and heat the sausages through.
  2. If the stew is too thin, simmer gently to reduce; if too thick, add a little hot water. Taste and adjust salt and pepper.
  3. Serve hot in bowls with crusty bread and, traditionally, a glass of cider or a bold red wine.

Nutrition

Servings
4
Serving size (imperial)
16 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories750.5 kcal166.8 kcal3,002 kcal
Protein40.2 g8.9 g160.8 g
Fat35.8 g8 g143.2 g
Carbs60.1 g13.4 g240.4 g

Tips

  • Soak dried fabes overnight for best texture, or use a quick soak to speed up the process.
  • Allow a natural pressure release for tender beans and to prevent skins from splitting.
  • Serve piping hot with crusty bread and a glass of Spanish cider or a robust red wine.

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