Fabada the Asturian Cassoulet


Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in

By Anya von Bremzen

Published 2005

  • About

What paella is to Valencia, fabada is to the misty, mountainous Asturias region: a one-dish masterpiece that gourmands from all over Spain will happily travel to eat. Along with Brazilian feijoada and French cassoulet, fabada deserves pride of place in the pantheon of the world’s greatest bean dishes. And while even the best cassoulet can be somewhat sludgy and over-rich—not to mention staggeringly time-consuming—a well-prepared fabada will taste light and beauti