What Asturian stew features white beans, pork, and chorizo?

What Asturian stew features white beans, pork, and chorizo? Fabada asturiana is the canonical answer: a rich bean stew associated with Asturias in northern Spain.

Its key ingredient is the large, smooth-skinned fabes de la Granja bean, traditionally soaked overnight. The beans are simmered with pork shoulder, chorizo, and often morcilla (blood sausage), bacon or pancetta, garlic, paprika, and olive oil. The result is a thick, hearty dish usually eaten hot, especially in winter.

Fabada’s exact origin is uncertain. Beans were being cultivated and eaten in Asturias by the 16th century, while the dish itself is generally thought to have taken shape between the 18th and early 20th centuries. Its first known written reference appeared in the Gijón newspaper El Comercio in 1884, although that mention did not include a recipe.

A common mix-up is pote asturiano, another Asturian bean-and-pork stew that also includes cabbage and potatoes. Fabada is distinguished by its focus on white beans and cured pork products. It is often served with Asturian cider or red wine.