International Recipes and Cooking Around the World

Fabada Asturiana

Fabada Asturiana Recipe (Spanish sausage and bean soup)

(Spanish sausage and bean soup)

Average: 3.9 (7 votes)

Fabada, or fabada asturiana, is a rich, warming stew of beans and sausages that originated in the Asturia region on the northwest coast of Spain. Asturians enjoy it as a hearty midday meal.

The essential ingredients are fabas, a type of large white bean, and two types of sausage — Spanish chorizo and morcillo, a blood sausage. Fabada is traditionally served with cornbread and sidra, a local hard apple cider.

4 to 6 servings


  • Dried fabas or cannellini beans, soaked overnight -- 2 cups
  • Onions, chopped -- 2
  • Salt pork - 1 1/4-pound piece
  • Garlic, chopped -- 3 to 4 cloves
  • Water -- to cover the beans
  • Serrano ham or prosciutto -- 1/2 pound piece
  • Chorizo or other garlic sausages -- 1/2 pound
  • Morcilla or other blood sausages -- 1/2 pound
  • Paprika (optional) -- 1 tablespoon
  • Saffron (optional) -- a few threads
  • Salt and pepper -- to season


  1. Add the soaked beans (there should be about 4 cups), onions, salt pork and garlic to a large pot and add cool water to cover the beans by about 1 inch. Set the pot over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for about 1 hour. Skim off any foam that rises to the surface.
  2. Add the serrano ham or prosciutto to the beans and simmer for another hour, or until the beans are just starting to get tender.
  3. Prick the sausages all over with a toothpick and add the sausages, paprika and saffron to the beans. Simmer for another 30 minutes. Season to taste with salt and pepper.
  4. Remove the meats from the pot and cut into bite-sized pieces. Return to the pot, heat through and serve with cornbread or crusty bread and sparkling hard cider.


  • If you don't have the exact meats called for, other pork cuts can be substituted: cured pork shoulder, pork belly, country smoked ham, smoked ham hocks, thick-sliced bacon, Italian sausages. You can also substitute Mexican chorizo, but the taste will be different.


Sorrel is also called roselle, but it is a red flower that blooms in the winter, just in time for Christmas. Hibiscus is a different flower that you have pictured here. It is not sorrel and it is not used to make the sorrel drink that is fermented and made at Christmastime.

The scientific name of sorrel — or roselle or jamaica — is Hibiscus sabdariffa. I've replaced the picture with a better one though. The new one shows the swollen calyxes as they are harvested instead of a fully bloomed flower. Sorrel flowers are white with a red center. Previously I had a picture of an all-red flower.

It would be nice to show the full tree to see how pretty the flowers look when ripen on the tree.
There is also a white sorrel which makes a tasty drink too. Especially with a little Jamaian white rum.

Which is it? i'm a little confused what is the health properties? eg. rich in vit c etc.

This site is the first I've come across so far that clarifies that our Caribbean 'sorrel' is not the same sorrel that is rich in oxalic acid.

In nigeria,we add fresh pineapple or pineapple flavour. Taste alot better