- For making Fabada Asturiana stew
- Smooth, buttery taste
- Finest quality dried beans
- Amazing ability to absorb flavor
- D.O. Faba Asturiana
- Size - 1.1 lb/0.5 kilo
These fabada beans are the finest quality, with very limited production. These 'Fabes de la Granja' are the key ingredient in the hearty fabada stew of Asturias, in northern Spain. This rich meal, flavored with cured meats and smoky paprika, is famous across Spain. The fabada beans must be hearty and absorbent, with a buttery flavor and smooth texture.
The beans come stamped with the 'Denominacion Especifica Faba Asturiana', certifying that the beans were hand harvested in Asturias and only the best unblemished whole beans are selected. This quality is important, as fabada beans are able to absorb the rich, meaty tastes that chorizo and morcilla sausages add to the broth, just like top quality short grained rice is important for in paella.
The secret to their quality is in how they are grown. The beans are planted by hand along the fertile valleys and riverbanks of Asturias. They take 150 days to mature, unlike typical beans that only take 90 days. They have to be hand tied, hand husked, and then dried in traditional horreos, wooden barns raised on granite poles.
There is no substitute for careful attention to quality, and it is necessary to follow centuries-old procedures. The result is the very finest fabada beans in the world.
These top quality 'granja' variety fabada beans are grown and harvested exclusively in Asturias.
Here is a classic recipe:
1 pound beans, dry
10 cups water
1 onion, diced
4 cloves garlic, minced
8 oz Serrano ham, chopped
8 oz chorizo sausage, chunked
6 oz morcilla sausage, chunked
2 Tbsp Spanish olive oil
1 tsp pimentón smoked paprika
1 pinch of Saffron
- Soak beans in cold water for 8 hours. Drain.
- Add beans and water to a large pot or casserole dish.
- Bring to a boil and skim the foam.
- Add the saffron and paprika.
- Cook on a low boil for 2 to 3 hours.
- While the beans cook, add the olive oil to a heavy skillet.
- Add the onion, garlic, ham, chorizo, and morcilla.
- Brown for a few minutes. Reserve.
- When the beans are ready, remove 1 cup of cooked beans.
- Mash the cup of beans and stir into the pot.
- Add the onion and meat mixture.
- Simmer for 40 minutes.
- Add salt to taste.
- Take off heat and let sit for 30 minutes to allow the juice to thicken.
Dried Fabada beans.
Serving size 1/4 cup dry ( 38g) Serving per container: About 26 Cal. 80. Fat 0 g. (0%). Cholesterol 0g. (0%). Sodium 15mg. (1%). Carbohydrate 23g. (8%). Dietary Fiber 12 g. (48%). Sugars 1g. (0%). Protein 8g. (0%) Vitamin A 0%. Vitamin C 0%. Calcium 6%. Iron 15%. * Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
"We were a little skeptical about paying so much for beans, but we love to try spanish foods new to us. We got the beans, made the soup, DELICIOUS. The fabada beans have a perfect size and meaty yet tender texture. Liked so much ordered 4 more following week to keep and share."
"Going to be used in fabada asturiana stew"
"Great quality! Brought back memories of our trip to Spain!"
"I don't know how these beans taste, even though I do. I love beans. I love all kinds of beans. The most delicious beans I ever ate was Fabadas Asturianas in Gijon. No contest. This was long after I had begun to despair having to return to America and eat our food. Just another cruel reminder. It absolutely had to do with the way they were cooked, perfectly in some kind of a broth, not a single split skin, somehow they managed to make each and every individual bean perfect. The skin snapped. The meat was soft, but not too soft. HFS. So course I was pretty excited when I finally found them for sale. And I ordered them. Not to eat, they are too precious. To plant. Of course I asked customer service if they were fertile and they were totally straightforward with me, that they were not intended for planting. You know, I didn't know if somehow they were sterilized or something. Well I can tell you that if this is your intention that they sprout vigorously. Thank you La Tienda."
"I have bought the El Maragato fabes from you for several years and they have always been wonderful. I bought these this winter and I am disappointed. They are twice the price of the El Margatos and not as creamy or flavorful. I will not buy again."
"Even though I know I will love the beans; I have not cooked any yet. I am looking for a recipe..."
"I've purchased this product before, and remain delighted."
"Very good product."
"The beans were buttery, as advertised, and very tasty. The perfect beans for the Asturian stew! A bit spendy, but worth every penny!"
"Perfect for Fabada, but makes bean soup pretty expensive."
"What else would you use for fabadas asturianas? Maybe the best "pork n beans" recipe anywhere."
"a bit expensive, but i know a lot of work goes into growing and harvesting these beans, so it's worth the splurge."
"These "fabes" are excellent! I am from Asturias and truly appreciate them! "
"These Artisan sausages and fabada beans are absolutely wonderful. After our recent trip to Spain I wanted to see if I could get close to duplicating the meal. Happily the ingredients were perfection. I will be ordering more and more. "