Soups, stews and legumes recipes

Asturian bean stew in an express pot

Asturian bean stew in an express pot


  • Easy
  • 35 minutes
  • For 6 people
  • € 2 / person
  • 340kcal per 100g.

How to prepare Asturian bean stew in an express pot . Despite the fact that I do not have too many vegetable recipes on the blog in which I use the express pot or the fast pot, I am a faithful defender of its virtues.

Cooking in this type of kitchenware is, in addition to being fast, very healthy. It maintains all the aromas and flavors of food when cooking without letting any steam escape, and allows us to save a considerable amount of time, depending on the dish we are talking about.

Today’s recipe is an example of this, an Asturian bean stew  in an express pot, prepared in almost a moment and with zero work. Many of you may be thinking that such a dish cannot possibly be rich prepared in a hurry, which needs your time. Today I want to show you that we can get an Asturian bean stew as the canons send, without effort and in record time.

The premises to achieve success are the same as always, some quality ingredients, some Asturian beans from La Granja, and some good quality specimens of chorizos, blood sausage and bacon. With this base we will have an Asturian recipe just as good as Asturian fabada or fabes with clams . As long as we calculate the times well, we will have a fabada to remove the hat, perfect for lovers of spooning, among which I include myself.

If you are one of those who enjoy this type of dishes that are ours, but you do not always have a morning to prepare these recipes, I encourage you to try using that pot that many of you probably have relegated at the bottom of the closet, you will not regret it .

Before cooking. Farm beans

  1. One of the important steps is the choice of fabes or fabas (in Galicia). I use the most typical one on the bean: the “de la Granja” beans that are found in any supermarket.
  2. We spread the beans on a flat surface and discard those that are damaged. We wash them to remove impurities.
  3. We leave them in a bowl with cold water to soak overnight, usually 12 hours. It is not necessary to add salt at the time of soaking. The next day we drain them and set aside until it is time to prepare them.
  4. We put to soak, in warm water, the cured bacon and the ham bone from the night before preparing the beans.

Preparation of Asturian bean stew in an express pot

  1. With the bacon we can do several things, if we have a classic cured bacon we must leave it to soak for not less than 12 hours. Another option that is what I have done this time. It is to use cured bacon with its point of salt.
  2. We can find them both in markets and in large stores. It is a great alternative since it allows us to use it without prior soaking.
  3. Once we have the rehydrated beans, we place them in the bottom of the express pot. Place the rest of the ingredients on top, the bacon in pieces, the sausages, the blood sausages, the whole head of garlic, unpeeled and the onion peeled and cut in half.
  4. As I am using the bacon in its salt point, surely it is not necessary to salt the fabada. If we chose to use a traditional cured bacon soaked, I recommend salting the stew very little, we can correct the point of salt at the end of cooking, but if we go over it will have a difficult solution.
  5. We cover the ingredients with water up to two fingers above the beans.
  6. We cover the fast pot and put it on the fire to the maximum. As soon as the two rings of the pot appear, we lower the heat to 4 and cook for 20 minutes. We turn off the heat and leave the pot until the rings come down again and we can open it.
  7. If we have little time we can let the stew cook for a little longer, about 35 minutes, and open it by putting it under the stream of cold tap water.
  8. We will check the cooking point giving it about 10 more minutes already uncovered, if necessary.
  9. It is at this time when we check the salt point and add it if necessary. Discard the onion and garlic.
  10. We serve the fabada distributing the beans and the dishes including the proportional portion of chorizo, bacon and blood sausage.

A delicious way to enjoy one of the most traditional dishes of Asturias at home. You can see all the photos of the step by step in this album of bean stew in an express pot .

Tips and recommendations for a faba de tchupete

  • These types of stews will be almost better after 1 or 2 days of being cooked. So I encourage you to do so that it is over, you know the tupper will thank you.
  • To gain consistency and make the broth a little smaller. When finished with the express pot, leave on medium heat for another 10-12 minutes to reduce the broth.
  • This is another of the lifelong spoon recipes   that most like in Spain. On the blog you can find a lot of ideas for cooking these types of dishes at home.
  • And remember that you can always do it in a traditional way. With this fabada recipe we only try to make your day to day easier in the kitchen.

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