Fabada Asturiana, a typical dish of Asturias

Fabada Asturiana, often simply known as Fabada, is a rich bean stew, originally from and most commonly found in Asturias, but widely available throughout Spain and in Spanish restaurants world-wide. Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1632 × 1224 pixel, file size: 331 KB, MIME type: image/jpeg) picture of fabada taken by me, superior to the existing fabada picture because its more traditional File history Legend: (cur) = this is the current... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1632 × 1224 pixel, file size: 331 KB, MIME type: image/jpeg) picture of fabada taken by me, superior to the existing fabada picture because its more traditional File history Legend: (cur) = this is the current... Beef Stew A stew is a common dish made of vegetables (particularly potatoes or beans), meat, poultry, or seafood cooked in some sort of broth or sauce. ... Anthem: Asturias, patria querida Capital Oviedo Official language(s) Spanish; Asturian has special status Area  â€“ Total  â€“ % of Spain Ranked 10th  10,604 km²  2. ...

Fabada is made with dried large white beans (fabas, soaked overnight before use), shoulder of pork (lacón), black blood sausage (morcilla), spicy sausage (chorizo), saffron (azafrán), and seasonings. It is a distant cousin of the cassoulet of southern France. Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... For other uses, see Pork (disambiguation). ... Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ... Chorizo (in Spanish; IPA: [tʃoriθo] or [tʃoɹɪso]) or Chouriço (in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Typical Cassoulet Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. ...

Fabada is a heavy dish and for that reason is most commonly eaten at lunch. Fabada is usually served with bread and Asturian cider.

See also

• Cassoulet
• Feijoada
• Baked beans

fag fag fag ayla koeoifodsin g ah Typical Cassoulet Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. ... Brazilian Feijoada and common accompanying dishes. ... Baked beans and scrambled egg on toast. ...