Fabada Asturiana
Fabada Asturiana is a rich stew infused with beans and sausages. It originates from the autonomous community of Asturias in Spain's northwest where it is revered as one of the region's most highly celebrated dishes.
Fabada Asturiana's heaviness is suited to the winter months where it is often consumed for lunch as the largest meal of the day. It features beans as its main ingredient, chorizo, Morcilla (blood sausage), smoked pork belly as well as an assortment of Spanish spices including paprika and saffron.
When serving up the fabada, a requirement of the region is that the pork be sliced up and served separately to the rest of the dish on earthenware plates. The fabada is then eaten accompanied by a crusty Spanish bread and a Spanish hard cider.
This dish is popular in many regions in Spain and is even served in many fine dining restaurants in Madrid. While chorizo is most commonly used in the fabada, other recipes sometimes use longanzina, a Spanish sausage very similar to chorizo. Fabada con Almejas (Fabes with clams) is another common version of the fabada dish in Asturias, but is most popular near the coast, where clams are used instead of other meats.
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| Fabada con Almejas |
Fabada Asturiana is famously known to be Asturias', though the strong cheeses, beef and cider for which the region is most famously known do not feature in Fabada Asturiana. It is in fact the white beans - fabes de Granja - which are what Asturias is know for. The enviable soil conditions of Asturias as well as the strict quality control of the growth of the fabes allow a large and high quality yield of the beans. These conditions produce fabes which are high in fats and minerals and unique in flavour and texture, providing the dish with its unique taste.
Fabes de Granja
Historically, Fabada Asturiana plays a significant role in the region of Asturias' heritage. It is claimed that during the Battle of Covadonga against the Muslim Moors in 718, the Spanish army ate fabada before defeating the Moorish. This victory is believed to be due to the strength given to the soldiers by the protein-rich dish.
Perhaps the reason why this dish is so celebrated in Spain is not purely because it is tasty, but also because it evokes a sense of nostalgia for the nation's victory. It may act as a reminder that a simple peasant's dish can lead to victories and celebrations that surpass its more frugal foundations.
The Battle of Covadonga, 718
Perhaps the reason why this dish is so celebrated in Spain is not purely because it is tasty, but also because it evokes a sense of nostalgia for the nation's victory. It may act as a reminder that a simple peasant's dish can lead to victories and celebrations that surpass its more frugal foundations.
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