What Asturian bean stew is made with fabes beans, pork cuts, and morcilla?

The Asturian bean stew made with fabes, pork, and morcilla is Fabada asturiana.

Fabada is a rich stew from Asturias in northern Spain. Its signature bean is fabes de la Granja, a large white variety valued for its smooth, buttery texture. The beans are typically soaked overnight and simmered with a selection of pork products, especially lacón, pancetta or bacon, chorizo, and morcilla, Spain’s blood sausage.

The dish is hearty and traditionally associated with winter lunches, when it may be served as a starter or main course. Asturian cider is a classic accompaniment, although red wine is also common. The smoky, savory character comes from the cured meats, while the beans thicken the broth without requiring a flour-based sauce.

Beans were cultivated and eaten in Asturias by the 16th century, but the exact origin date of fabada is uncertain. Some scholars place its emergence in the 18th century, while other research points to the 19th or early 20th century. The first written reference to fabada appeared in the Gijón newspaper El Comercio in 1884. It is sometimes compared with French cassoulet, but fabada’s Asturian beans and compango of pork products define the Spanish dish.