A guide to food in Spain
The fabada asturiana is the archetypical and almost national Asturian dish, today found throughout Spain . The basis of the stew is a variety of large white beans (Phaseolus vulgaris) known as fabes in Asturian and fabas in Spanish, accompanied by pork shoulder (lacón), morcilla, chorizo and saffron. As with other Iberian potages (cocido madrileño, escudella) the pork products are taken out after cooking and served up separately. Variations on the theme include fabes con almejas, fabes with game. Fabes are protected by a denominación de origen and are possibly the most expensive pulses in Spain, with the good stuff going for 15 euros or more a kilo in Asturias in 2007. The fabada possibly originated at the end of the 19 th century as a sophistication of the equally delicious pote, a hearty and wetter stew made with your white beans, cabbage, other vegetables and the usual pork fauna.