Fabada Asturiana

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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).