Fabada Asturiana

Name: Fabada Asturiana
Total time: 2 h 30 min
Cuisine: Spanish
Ingredients: 400g dried butter beans; 250g pork belly, in one piece; 200g chorizo, whole, cooking type; 150g smoked bacon lardons; 1 onion, halved; 3 garlic cloves, whole; 2 tsp sweet smoked paprika; 0.25 tsp saffron strands; 2 bay leaves; 1.5l water

A slow, smoky stew of creamy white beans, chorizo and pork belly, warming on a cold evening.

Time2 hr 30
LevelEasy
Costabout £1.29 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

400 gdried butter beans
250 gpork bellyin one piece
200 gchorizowhole, cooking type
150 gsmoked bacon lardons
1onionhalved
3garlic cloveswhole
2 tspsweet smoked paprika
¼ tspsaffron strands
2bay leaves
1.5 lwater

Method

1
Soak the beans overnight in plenty of cold water. Drain and rinse them.
2
Put the beans, pork belly, chorizo, bacon, onion, garlic and bay leaves in a large pot. Cover with the water and bring slowly to a gentle simmer.
3
Skim off any foam. Add the paprika and saffron, then simmer with the lid half on for 2 hours. Keep the heat low so the beans stay whole.
120 min
4
Lift out the pork belly and chorizo and cut them into chunky pieces. Return to the pot.
5
Simmer for 15 minutes more until the broth is thick and glossy. Add a splash of hot water if it gets too dry.
15 min
6
Serve in warm bowls with crusty bread if you like.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.