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Home » Type » Soups » Smoked Paprika White Bean Stew (Inspired by Fabada Asturiana)

Smoked Paprika White Bean Stew (Inspired by Fabada Asturiana)

November 4, 2010 by Faith 56 Comments

Smoked Paprika White Bean Stew

Mike and I aren’t vegetarian, but we try to eat vegetarian meals two or three nights a week for our health and for environmental reasons.

After countless meals of veggie soup, hummus, lentil stew, eggs every way you can imagine, falafel, grilled cheese (or if you’re Mike, lebaneh (yogurt cheese) with tea, olives, and za’atar), and tofurkey, you start to look for new ideas. (Side Note: If you have a favorite vegetarian meal, please feel free to share!)

Smoked Paprika White Bean Stew 2

We love trying dishes from different cultures. Fabada Asturiana is a bean stew from Asturia that’s made with creamy fabada beans, which are similar to butter beans. Since Mike and I don’t eat pork, it’s ironic that this stew typically contains several different types of pork: always Spanish chorizo and morcilla (also known as black pudding or blood sausage), and sometimes prosciutto, bacon, salt pork, ham hocks, and/or longaniza (which is another type of Spanish sausage).

Smoked Paprika White Bean Stew 3

I wanted to recreate this dish in a vegetarian way such that the flavors of chorizo are echoed and complimented in the broth, which is why I used the particular herbs and spices that I did. I’m not calling this recipe an authentic Asturian Bean Stew, but for being vegetarian (vegan, actually), it does a pretty good job of mimicking the flavors found in the authentic dish.

I like to eat this stew along with garlicky braised kale and crusty bread. Mike likes to eat it topped with chopped onion and tomato and a healthy drizzle of olive oil, along with Arabic bread. Either way, it’s a definite winner.

Smoked Paprika White Bean Stew 4

Print
Smoked Paprika White Bean Stew {Vegan}
Prep time:  15 mins
Total time:  15 mins
Yield: 6 servings
 
Ingredients
  • 1¾ cups (350 g) dried white beans or butter beans (I used Great Northern beans)
  • 4 to 5 cups low-sodium vegetable stock
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 4 large cloves garlic, minced
  • 1½ tablespoons minced fresh thyme
  • 4 teaspoons smoked sweet paprika
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon ground saffron or a generous pinch of saffron threads
  • ⅛ teaspoon cinnamon
  • 1 bay leaf
  • ¾ teaspoon salt
Instructions
  1. Soak the beans overnight in cold water (1 part beans, 3 parts water).
  2. The next day, drain the beans and add them to a heavy-bottomed 3-quart pot with a lid. Add 4 cups vegetable stock to the beans along with the olive oil, onion, garlic, thyme, paprika, cumin, black pepper, saffron, cinnamon, and bay leaf.
  3. Bring to a boil, then turn the heat down to low, cover the pot, and let it gently simmer until the beans are tender, about 1½ to 2 hours, stirring every so often and adding up to 1 cup more stock if necessary to make sure the beans are always covered with liquid.
  4. Turn off the heat and stir in the salt. Taste and adjust the seasonings as desired. Serve.
3.5.3251

Update (February 18, 2015): I made this dish again and perfected the recipe and snapped a few pictures, so I decided to update both the recipe and the photos in this post.

Filed Under: Gluten Free, Soups, Vegan Tagged: Asturian Bean Stew, Comfort Food, Fabada Asturiana, Gluten-Free, Grain-Free, Recipes, Smoked Paprika, Soup, Spanish Flavors, Stew, Vegan, Vegetarian, White Beans

Comments

  1. Matt says

    October 14, 2018 at 3:47 pm

    Loves how this stew mimics the taste of chorizo. Really hearty. Definitely be making it again.

    Reply
  2. BBQ Queens says

    August 24, 2018 at 3:20 pm

    Such a delicious hearty looking soup !

    Reply
  3. Yaron says

    January 30, 2017 at 3:43 am

    i Love bean stews, i’m definitely making this, thanks for the recipe

    Reply
  4. Dwain says

    January 17, 2011 at 4:01 pm

    I was checking the web for related recipes, since I have this simmering away now. I saw you were trying to keep it vegetarian. Since you don’t want to use Chorizo, you can try just to add some spanish smoked paprika (sweet) aka pimenton. A little goes a long way, but a major flavor boost. Also, in Jose Andres recipe, he uses a pinch of saffron. Saffron and Pimenton – great spanish flavors.

    Reply
  5. Chaya says

    November 15, 2010 at 3:44 pm

    I was not sure if you wanted me to link this up or you were just sharing. I did link it up but I will remove it, if I am mistaken.

    This is a warming way to use those beans.

    Reply
  6. grace says

    November 12, 2010 at 4:13 pm

    even the fact that i’ve never even heard of asturia (shameful, i know, but geography was never my best subject) can stop be from being utterly smitten with this stew. i LOVE beans. :)

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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