Asturian Bean Stew

Asturian Bean Stew
Asturian Bean Stew

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La Cocina Goya

Fabada Asturiana

The central component of Fabada, the famous Asturian stew, is the large white bean called fabes. A major Asturian crop, the fabe boasts a thin skin that gives way to rich, buttery flesh. When stewed, it soaks in the surrounding flavors while adding a comforting creaminess.

  • Ingredients
  • Directions

2 oz.

slab bacon, finely chopped

4 oz.

ham steak, cut into ½ inch cubes

1 pkg. (3.5 oz.)

GOYA® Chorizo, cut into ½ inch slices


small MORCILLA (blood sausage), about 4 oz


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Step 1

Add bacon to medium, heavy pot over medium-high heat. Cook, stirring with wooden spoon, until fat is rendered. Add ham and chorizo; cook, stirring occasionally, until light golden brown on all sides, about 7 minutes. Add sofrito, ham-flavored concentrate and sazón to pot; cook until fragrant, about 2 minutes.

Step 2

Add 2½ cups water to pot. Using wooden spoon, scrape up any morsels stuck to bottom. Bring water mixture to a boil. Add beans and morcilla to pot; bring to a boil. Reduce heat to medium low and simmer until flavor comes together and mixture thickens, about 10 minutes.

Step 3

Transfer morcilla to cutting board; cut into ½ inch slices. Return to pot. Evenly divide soup among shallow serving bowls.

Tip by La Cocina Goya

Save Time and Add Flavor with GOYA® Sofrito

Sofrito - a puree of tomatoes, onions, green peppers, cilantro and garlic - is used as a cooking base in many Spanish dishes; like rice, soups and stews. But washing, chopping and cooking down the vegetables can be time-consuming. Instead of hassling, simply open a jar of GOYA® Sofrito and add the fresh-tasting mixture to your favorite dishes. Then enjoy the authentic flavors you love, without the work.

New from Goya

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