This dish is called fabada asturiana because it is regarded as the region's signature dish. Traditional versions use use Asturian fabes (fava beans) and blood sausage, which is replaced here with a meaty ham hock.Plus: More Pork Recipes and Tips
Where’s the Pantruque!!!
Excellent! Be very careful about criticizing this highly respected Spanish chef; for instance he clearly meant favas and not faves but the former, specialty bean only from the Asturias, is hard to find. Morcilla: some people like it and some don't, if you do use it add a few minutes before you finish cooking.
Delicious! Ideally you would use Austurian Fabes but in a pinch Cannellini beans make a good substitute. Also, ideally you would use morcilla or black pudding but again, in a pinch, ham Huck makes a decent substitute. This is a delicious recipe.
Where is the morcilla
The beans used in Fabada are NOT fava beans. It seems like with that name they should be fava beans but they aren't. They're simply called Judion Bean or Spanish Butter Bean.
