Slow-Cooked Fabada Asturiana with Chorizo and Beans

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A hearty Asturian bean stew featuring creamy white beans, smoky chorizo, and savory pork, slow-cooked to tender perfection. This Spanish recipe, ready in about 195 minutes, pairs Spanish chorizo, pork shoulder, pancetta or bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g dried white beans (Fabes de la Granja or cannellini)
• 150 g, sliced Spanish chorizo
• 200 g, cut into chunks pork shoulder
• 100 g, diced pancetta or bacon
• 1 medium (150 g), chopped onion
• 3, minced garlic cloves
• 1 tbsp sweet smoked paprika
• 2 tbsp extra virgin olive oil
• 1.5 liters water
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Rinse 400 g dried white beans and soak them overnight in cold water covering them by 3 inches.
2. Step 2: Drain the beans and place them in a large heavy pot with 1.5 liters fresh water.
3. Step 3: Add 200 g pork shoulder chunks, 150 g sliced Spanish chorizo, 100 g diced pancetta, 1 medium chopped onion (150 g), and 3 minced garlic cloves.
4. Step 4: Heat 2 tbsp extra virgin olive oil in a small pan over medium heat. Add 1 tbsp sweet smoked paprika and cook for 30 seconds until aromatic, then add this to the pot.
5. Step 5: Bring the pot to a gentle simmer over low heat. Cover partially and cook slowly for 2.5 to 3 hours until beans are tender and meat is falling apart.
6. Step 6: Season with salt and black pepper to taste during the last 15 minutes of cooking.
7. Step 7: Remove large meat pieces and shred if desired, then return to the pot. Stir gently and serve hot with crusty bread.