Spanish · main
Fabada Asturiana
Fabada Asturiana reads umami 9.3, richness 7.9 and salinity 6.9 on Palate's 0–10 flavor X-ray — a Spanish main, about 3 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 10.0 / 10
- Sweet & Fruity — 1.0 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 2.1 / 10
- Rich & Fat — 8.0 / 10
- Aromatic & Spice — 3.8 / 10
The measured notes (of 18)
Umami 9.3 · Richness 7.9 · Salinity 6.9 · Funk & Ferment 4.9 · Allium 3.5 · Floral 2.0 · Smoke 1.9 · Warm Spice 1.5 · Heat 1.1 · Earthy 1.1 · Sweetness 1.0
What's in it (8)
- 1 lb large dried fabe beans (Asturian white beans), soaked overnight
- 2 links chorizo (about 8 oz)
- 2 morcilla links (about 8 oz)
- 8 oz lacón (salted pork shoulder)
- 8 oz panceta (salt-cured belly)
- 1/4 tsp saffron
- 3 cloves garlic
- salt to taste
Time & effort: about 3 hr (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 201.7 kcal, 14.2 g protein, 16.7 g fat, 5 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Soak beans overnight, then start in cold water with the whole chorizos, morcillas, lacón, and panceta, bringing slowly to a gentle simmer.
- Cook for 2-3 hours over low heat, never boiling hard, until the beans are creamy-soft and the broth deeply flavored.
- Adjust salt, add saffron, and serve very hot in deep bowls.
Dishes with a similar flavor shape
- Crispy Pancetta Carbonara — Italian
- Cocido Madrileño — Spanish
- Beef Curry With Onions — Indian
- Corned Beef And Cabbage — Irish
- Chicken and Spinach Alfredo Bake — Italian-American
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.