For 4 Person(s)


  • 1/2 kg of fabes (Asturian beans)
  • 1/2 pork ear
  • 2 pieces of morcilla (Asturian black pudding)
  • 1/2 glass of water
  • 1 ham end of about 100 gr
  • 1 big onion (125 gr)
  • 2 chorizos (spicy sausage)
  • 2 garlic cloves
  • 100 g streaky bacon
  • A few saffron threads
  • 1 piece of pork leg or tail
  • 1 tsp of paprika pepper
  • salt


Soak beans in cold water for 3 hours, then drain.

Cook beans in a pot with water and bring to boil.

Once boiled, drain the water from pot, leaving beans.

Place beans in a new pot with cold water and add the peeled onion (cut into 4 pieces), the garlic cloves, the oil, the pig ear and the tail or leg.

Add paprika pepper, stir and add the ham and chorizo, let cook for 3 minutes.

Add the rest of products, except for the morcillas.

Have the water scarcely cover the stew.

Cover pot and let cook on low heat for 2 to 3 hours (dependent on the beans).

Add the morcillas 30 minutes before finishing.

Finish with adding salt and add the saffron -previously crushed on a mortar and dissolved with some bouillon.

Recipe notes

The pork tail and ear are not usually served, but if so, chop the ear into thin slices.

Makes: 6