Quick Pot Fabada Asturiana
Quick Pot Fabada Asturiana
Classic DishFabada Asturiana
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
Instructions
Soak and prep
- 1If 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.
- 2Pat pork shoulder pieces dry and slice chorizo and morcilla; chop onion and slice garlic cloves.
- 3Have stock or hot water ready and measure smoked paprika, bay leaves, salt and pepper.
Pressure cooker
- 1Set the pressure cooker to medium-high heat and add olive oil; brown pork shoulder pieces in batches until golden, then transfer to a plate.
- 2Add 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.
- 3Return pork to the pot along with the drained fabes, bay leaves, and hot stock or water. Stir gently to combine, scraping any browned bits.
- 4Seal the pressure cooker and cook at high pressure for 35 minutes to tenderize the beans and pork (times may vary by cooker).
- 5Allow a natural pressure release for 10–15 minutes before carefully opening the lid; check beans for doneness and adjust seasoning.
Finish and serve
- 1Add 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.
- 2If the stew is too thin, simmer gently to reduce; if too thick, add a little hot water. Taste and adjust salt and pepper.
- 3Serve hot in bowls with crusty bread and, traditionally, a glass of cider or a bold red wine.
Nutrition Information
- Calories
- 751 kcal
- Protein
- 40 g
- Fat
- 36 g
- Carbs
- 60 g
| Nutrient | Per serving |
|---|---|
| Calories | 751 kcal |
| Protein | 40 g |
| Fat | 36 g |
| Carbs | 60 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.
