Asturian Bean Stew (Fabada Asturiana)

Traditional white bean stew cooked in a thick, orange-hued broth, served with chunks of chorizo and morcilla. It is accompanied by bread for dipping into the broth.

Bar Restaurante Uria - Llanes

The tapas dictionary

Fabada

Fabada is a hearty stew from Asturias. It is made primarily with 'fabes', a type of large white bean, along with pork and sausages like chorizo and morcilla. It is traditionally served as a main course, especially during colder months.

Chorizo

Chorizo is a cured pork sausage, distinguished by its red color and unique flavor derived from paprika. It is typically eaten in thin slices, often as a tapa or as an ingredient in stews. Its origins trace back to the Iberian Peninsula.

Morcilla

Morcilla is a Spanish blood sausage, typically made with pork blood mixed with rice, onion, or bread. It is usually grilled or fried. This ingredient is popular in many tapas and traditional dishes, with notable regional variations found in areas like Castilla y León and Andalusia.