This hearty stew hails from Asturias, in northern Spain, where they grow the best white beans. The beans are dried and then used in this dish year-round. It really is the beans that make the dish – they are large, white and uniquely creamy and should be the most expensive ingredient in your stew since true fabas Asturianas sell for a small fortune. This dish does not take much effort, but do give it time – five or so hours if possible. There is probably nothing better on a dark, chilly evening than a steaming bowl of smoky fabada accompanied by a glass of deep red Rioja.
There is a recipe for Fabada in “Gather Cook Feast” (Fig Tree 2017).