To quote Wikipedia: “Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias.”
The quality of a fabada is mainly down to quality of the faba beans grown on and around the flood plains of the river Nalon in Asturias. They are not just beans, when cooked with care (never stirred!) they are sublime melt-in-the-mouth moments of pleasure. I’m pretty sure the elasticated trouser waist was developed for regular fabada eaters, it’s so tasty it’s easy to over indulge…
The main ingredient are the dried large white beans (fabes de la Granja, soaked overnight before use). We have come across some restaurants that freeze fresh beans rather than soaking dried beans. In addition to the beans are shoulder of pork (Lacón Gallego) or bacon (tocino), black pudding (morcilla), chorizo, and often saffron (azafrán).
