Fabada is a bean stew, so the beans are everything: big creamy white fabes cooked slow until they turn silky but stay whole. The technique that matters is a gentle simmer and periodic scares of cold water, which keep the beans from bursting. Never stir hard; swirl the pot instead.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook2 hr
Makes6 servings
CuisineSpanish
Cost$$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for6servings
Large white beans
The heart of fabada; big creamy fabes or large white beans cook up silky and hold their shape.
Can you make Fabada Asturiana in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Fabada Asturiana? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Fabada Asturiana ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Fabada Asturiana gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Fabada Asturiana vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
Open data. Every maker on this site is published as a free dataset under CC BY 4.0 — use it in anything, commercial or not, as long as you credit 5best2buy. Browse the datasets →