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Barriga Cortador de Jamón
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The Asturian faba beans are a type of large white bean of the "Granja Asturiana" variety, which is traditionally grown in the region of Asturias, Spain. They are the main ingredient of the most emblematic dish of Asturian cuisine: fabada asturiana.

Asturian faba beans are the main ingredient of Fabada asturiana, or simply fabada, a traditional stew from Asturian cuisine made with "fabes", and compango; chorizo, Asturian blood sausage, bacon, and ham.

They are also the main element of Pote asturiano, and other multiple traditional Asturian recipes such as fabas con almejas


Characteristics
  • Shape and size: They have an oblong, long and flattened grain, of large size, with a minimum length of 18 mm.
  • Texture: They are known for their soft, buttery and floury texture once cooked, which allows them to absorb the flavors of the stew very well.
  • Quality: The "Faba Asturiana" has a Protected Geographical Indication (PGI), which guarantees its origin and specific quality.
The Asturian Fabada
The fabada is a hearty and traditional stew that is made by cooking the fabes with the Asturian "compango" slowly, which is a selection of cured sausages and meats.
Asturian fabes

1 minute ago

The
Asturian fabes are a type of large white bean (navy bean) of the "Granja Asturiana" variety, traditionally cultivated in the region of Asturias, Spain. They are the main ingredient in the most emblematic dish of Asturian gastronomy: the Asturian fabada.
Characteristics
  • Shape and size: They have an oblong, long and flattened grain, of large size, with a minimum length of 18 mm.
  • Texture: They are known for their soft, buttery and floury texture once cooked, which allows them to absorb the flavors of the stew very well.
  • Quality: The "Faba Asturiana" has a Protected Geographical Indication (PGI), which guarantees its origin and specific quality.
The Asturian Fabada
The fabada is a hearty and traditional stew that is made by cooking the fabes with the Asturian "compango" slowly, which is a selection of cured sausages and meats.
The main ingredients for a traditional fabada include:
  • Fabes (dried white beans of the Granja Asturiana variety).
  • Compango:
    • Asturian chorizo
    • Asturian blood sausage
    • Pancetta (bacon)
    • Lacón (cured pork shoulder)
  • Other ingredients: Water (preferably soft or mineral), onion, garlic, sweet paprika, and sometimes saffron.
The cooking process is slow, over very low heat for several hours, to ensure that the fabes are tender and the sauce thickens, without stirring with utensils, but by moving the pot in circles. It is recommended to let the dish rest before serving it, traditionally in a clay pot and accompanied by Asturian cider. 

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More information

The Asturian faba beans are a type of large white bean of the "Granja Asturiana" variety, which is traditionally grown in the region of Asturias, Spain. They are the main ingredient of the most emblematic dish of Asturian cuisine: fabada asturiana.

Asturian faba beans are the main ingredient of Fabada asturiana, or simply fabada, a traditional stew from Asturian cuisine made with "fabes", and compango; chorizo, Asturian blood sausage, bacon, and ham.

They are also the main element of Pote asturiano, and other multiple traditional Asturian recipes such as fabas con almejas


Characteristics
  • Shape and size: They have an oblong, long and flattened grain, of large size, with a minimum length of 18 mm.
  • Texture: They are known for their soft, buttery and floury texture once cooked, which allows them to absorb the flavors of the stew very well.
  • Quality: The "Faba Asturiana" has a Protected Geographical Indication (PGI), which guarantees its origin and specific quality.
The Asturian Fabada
The fabada is a hearty and traditional stew that is made by cooking the fabes with the Asturian "compango" slowly, which is a selection of cured sausages and meats.
Asturian fabes

1 minute ago

The
Asturian fabes are a type of large white bean (navy bean) of the "Granja Asturiana" variety, traditionally cultivated in the region of Asturias, Spain. They are the main ingredient in the most emblematic dish of Asturian gastronomy: the Asturian fabada.
Characteristics
  • Shape and size: They have an oblong, long and flattened grain, of large size, with a minimum length of 18 mm.
  • Texture: They are known for their soft, buttery and floury texture once cooked, which allows them to absorb the flavors of the stew very well.
  • Quality: The "Faba Asturiana" has a Protected Geographical Indication (PGI), which guarantees its origin and specific quality.
The Asturian Fabada
The fabada is a hearty and traditional stew that is made by cooking the fabes with the Asturian "compango" slowly, which is a selection of cured sausages and meats.
The main ingredients for a traditional fabada include:
  • Fabes (dried white beans of the Granja Asturiana variety).
  • Compango:
    • Asturian chorizo
    • Asturian blood sausage
    • Pancetta (bacon)
    • Lacón (cured pork shoulder)
  • Other ingredients: Water (preferably soft or mineral), onion, garlic, sweet paprika, and sometimes saffron.
The cooking process is slow, over very low heat for several hours, to ensure that the fabes are tender and the sauce thickens, without stirring with utensils, but by moving the pot in circles. It is recommended to let the dish rest before serving it, traditionally in a clay pot and accompanied by Asturian cider. 

Translated automatically

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