Fabada Asturiana

From Wikipedia, the free encyclopedia

Fabada Asturiana, often simply known as Fabada, is a rich bean stew, originally from and most commonly found in Asturias, but widely available throughout Spain and in Spanish restaurants world-wide.

Fabada is made with dried large white beans (fabes, soaked overnight before use), shoulder of pork (lacón), black blood sausage (morcilla), spicy sausage (chorizo), saffron (azafrán), and seasonings. It is a distant cousin of the cassoulet of southern France.

Fabada is a heavy dish and for that reason is most commonly eaten at lunch. Fabada is usually served with bread and Asturian cider.

[edit] See also

• References in Spanish Wikipedia
• Cassoulet
• Feijoada
• Baked beans
• Common bean (Phaseolus vulgaris)
• Olla podrida
• Pork and beans

This article does not cite any references or sources. (November 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.