Serves 2 · Prep 1 min · Cook 136 min · 685 calories per serving
A hearty, smoky Spanish bean stew from Asturias, reimagined with plant-based ingredients to capture the traditional rich flavors without meat.
Why it's healthy
This vegan fabada is a nutritional powerhouse, centered on large white beans, an excellent source of plant-based protein and dietary fiber. Fiber is crucial for digestive health, blood sugar regulation, and promoting a feeling of fullness. The beans also provide complex carbohydrates for sustained energy and are rich in essential minerals like iron for oxygen transport, magnesium for nerve function, and potassium for maintaining healthy blood pressure. Using olive oil adds heart-healthy monounsaturated fats. By swapping pork for plant-based alternatives, this version eliminates dietary cholesterol and significantly reduces saturated fat, making it a heart-conscious choice.
Ingredients
100g dried Fabes de la Granja (or large butter beans), soaked overnight
50g vegan chorizo, cut into chunks
50g vegan morcilla or smoked firm tofu
1/4 medium onion, peeled
1 clove garlic, peeled
1 small bay leaf
1 tbsp extra virgin olive oil
1/2 tsp smoked sweet paprika (pimentón de la Vera)
A pinch of saffron threads
500ml vegetable broth or water
Salt to taste
Instructions
Drain the soaked beans and place them in a heavy-bottomed pot. Cover with fresh vegetable broth or water.
Add the whole peeled onion, whole garlic clove, and bay leaf. Bring to a gentle simmer over medium heat, skimming off any foam that rises.
Reduce heat to low, cover, and let it simmer very gently for about 1.5 hours. Do not let it boil vigorously.
Add the vegan chorizo and vegan morcilla (or smoked tofu) to the pot.
In a small bowl, infuse the saffron threads in 2 tablespoons of warm broth from the pot.
In a small pan, gently heat the olive oil and stir in the smoked paprika for 15 seconds until fragrant, then immediately add it to the stew along with the saffron infusion.
Continue to simmer for another 45-60 minutes, or until the beans are completely tender and the broth has thickened. Add a splash of cold water 2-3 times during this period to 'asustar' (scare) the beans, which helps them cook evenly.
Remove the onion, garlic, and bay leaf. Season with salt to taste. Let the fabada rest for at least 20 minutes before serving.