Fabada Asturiana (Pork and Bean Soup)

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Fabada Asturiana (Cuban Pork and Bean Soup)

Prep Time: minutes
Cook Time: hours
Yields: people


  • 1 1/2 pounds white beans
  • 8 pieces chorizo
  • 6 pieces blood sausage
  • 2 cups bacon diced
  • 4 cups ham diced
  • 12 cups water
  • salt to taste
  • 1 white onion chopped
  • 2 cloves garlic finely chopped
  • 3 teaspoon cayenne pepper
  • 3 teaspoon saffron
A delicious and hearty stew!

This bean and pork stew is called 'fabada asturiana' because it is a signature dish in Spain's Asturias region. Fabada means that the stew uses white beans, called fabas. Cuba has its own adapted tropical version which replaces the Spanish original recipe with regular ham, instead of jamón serrano or Spanish cured ham.


  1. Cover beans with 4 cups hot water and allow to stand in a large bowl overnight.
  2. The day after, bring a large casserole to medium heat and place the soaked beans, chorizo, blood sausage, bacon, ham onion and garlic. Cook for 10 minutes. Add 8 cups cold water, bring to a boil.
  3. After the first boil, lower heat and simmer for an hour and a half. Add salt, cayenne pepper and saffron.
  4. Remove from heat and let stand for one hour before enjoying.

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