ASTURIAN FABADA, PURE TASTE OF THE NORTH

Asturian cuisine needs no introduction. Those wanting to enjoy a good fabada know they have a guaranteed appointment at Armando's.

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It is not certain when fabada began to be cooked in Asturias, but its origins are believed to date back to the 16th century, coinciding with the start of the cultivation of this legume. The first written references appear in the 19th century when a newspaper from 1884 mentions Justa La Bartola preparing this stew in Gijón. In 1895, Alfonso Pérez Nieva tasted it in Covadonga, although at that time it was not known as fabada. The recipe as we know it today was documented by Emilia Pardo Bazán in 1913, who described it with ingredients such as fabes, morcilla, and bacon.

Over the years, other authors, like Julio Camba, also referred to this dish, comparing it to the French cassoulet. Finally, in 1933, María Mestayer presented a recipe resembling the current one, helping fabada become an emblematic dish of Asturian cuisine, also popularized through canned versions.

A good fabada should be cooked slowly in a stainless steel pot, using high-quality ingredients. It is recommended to use dried fabas from La Granja, although fresh ones are also acceptable. The compango, which should be Asturian, includes chorizo, morcilla, lacón, and pancetta, though bacon and ham can be added to taste. The night before, the fabas should be soaked along with the pancetta and lacón. In a large pot, all the ingredients are combined and covered with cold water, simmering for two hours. Halfway through cooking, saffron and a sauté of garlic and paprika are added. Finally, it is allowed to rest before serving, resulting in a delicious and comforting dish.

Asurian fabada