Classic tapas recipe: fabada asturiana

Fabada Asturiana tapas with pans and a bottle of Mahou beer
A hearty dish: fabada asturiana - 'asturian bean stew' Credit: Steve Ryan

Hispania executive chef Marcos Morán offers his interpretation of a glorious signature dish from Spain’s Asturias region.

Mahou Cinco Estrellas is the flagship beer of Spain’s leading brewery and known as the beer of gastronomy.

To bring its five-star taste to a wider audience, The Telegraph has partnered with Mahou and hired Michelin-starred chef and presenter Mark Sargeant to oversee a tapas challenge.

He invited four UK tapas talents to create recipes specifically for this premium beer.  In the last of three challenges, the chefs prepare dishes to a Classic tapas theme.

Renowned chef: Marcos produces a dish that is perfect with a glass of Mahou

Marcos Morán is executive chef of the imposing and ambitious Hispania, London. He also runs Casa Gerardo, a renowned Michelin-starred restaurant in Asturias northwest Spain which has been in his family for five generations.

To go with Mahou Cinco Estrellas, Marcos has chosen a beautifully simple Asturian bean stew, the recipe for which has been in the Morán family for more than a century. 

“It’s really hearty”’ Marcos explains, “made with chicken stock, chorizo, black pudding and cured pancetta. The white beans, or faba, are very special and soak up all these flavours so they become incredibly tasty.”

Mark Sargeant praises the “deliciously soft and buttery textures” of the dish and adores its “wonderful smoky, earthy flavours”.

And how does it go with a glass of Mahou? “This dish confirms that Cinco Estrellas really is a gastronomic beer. Its clean freshness and gentle effervescence strike just the right note with the Fabada’s full-on flavours. This is a perfect pairing of two Spanish classics.”

Fabada asturiana

Serves about 15


  • 2 Asturias chorizo (about 150g)
  • 2 Asturias black pudding (about 150g)
  • 1.5kg Fresh Asturias beans
  • 50g cured pancetta
  • 50g butter
  • 100ml olive oil
  • 1lt of chicken stock
  • 1½lt water
  • Pinch of saffron
  • 25g diced onion
  • Salt


  1. Roughly chop the chorizo and black pudding and place in a large pan along with the beans, pancetta, butter and half of the oil and fry for 1-2 minutes for the meats to release their oils.  Cover all the ingredients with the stock and water and bring to the boil.  Once boiling, reduce the heat and allow to simmer for 15-20 minutes.
  2. In a separate pan, fry the onions and saffron in the remaining oil for 4-5 minutes until softened then add to the stew.  Gently simmer the stew for a further 30 minutes until the beans have cooked through.  Season to taste and serve.

To make the dish for yourself, get your ingredients at #perfectpairing #mahou