Fusion Fabada Through the Fog

Fabada Asturiana with Pelotas

It was very foggy this morning. So much so that I couldn’t see the mountains behind Barcelona. Fog is not really a common phenomenon here, so it reminded me of when I was living in the UK. I first lived in the Norfolf region, then in Cambridge. My job at that time obliged me to drive through plenty of fog and rain / ice / snow depending on how bad the weather was.

One day one of my bestest friends – my also then housemate and coworker – and I decided to visit a town called Norwich. We went in my friend’s car, which was a newly acquired second hand turqouise nearly vintage Ford Fiesta. We had a great time. Then on the way back, there was some typical very heavy  wintery English countryside fog. We discovered that the only way to keep the fog lights on was if I maintained my finger pressed on the fog light button. The return journey took us nearly three hours, because we couldn’t see a thing, during the whole of which my finger was kept on the fog light button.

Nothing to do with fog, but completely in line with my last post, here is what happened to those beans. I sort of made a fusion of Spanish dishes.

Nearly each region in Spain has their typical type of cocido (casserole). The most famous one is probably the Fabada Asturiana, which is a kind of white bean stew with chorizos, morcilla (a type of Spanish black pudding) and bacon. The Fabada Asturiana is from the northern region of Austurias, where there is plenty of cold and bad weather, so potent dishes like this are welcome there.

I fusioned the Fabada Asturiana with some pilotas. Pilotas is a Catalan word to the Spanish word pelotas, which means balls. They are basically rounded bits of burger meat sometimes with a touch of parsley. A colleague of Mr. H. had been explaining to him about a Catalan stew that contains pilotas, which made him keen to try them. So I decided to throw in some pilotas into my Fabada Asturiana. I hope this mumble jumble of Spanish regional cooking words aren’t too confusing…

Fabada Asturiana with Pelotas Recipe


500g Cannellini Beans

120g chorizo

120g morcilla

75g bacon

1 small piece Serrano Ham bone

1 carrot

1 turnip

2 cloves garlic

4 bay leaves


black pepper

4 pilotas

Soak the beans for 24 hours, changing the water a few times. Put the soaked beans in a big pot with water and bring to boil for 10 minutes. Simmer for about another 20 minutes.

Cut the carrot, turnip, garlic, chorizo and bacon. Add them to the pot along with the pilotas and bay leaves. Cook for at least 10 more minutes or until the flavour mix properly. Add a touch of salt if required, and some black pepper.

Take out a tablespoon of beans and mash them on a plate with the spoon. Put them back into the stew.

Cut the morcilla. Add them in the last minute of cooking.


  • The pilotas were ready bought from the butcher.
  • Putting mashed beans in the stew makes the broth thicker.
  • Make sure the morcilla is added at the end, otherwise it will just disintegrate within the whole stew.

Fusion Fabada Asturiana with Pilotas

Thank you for reading!

PS: Chickpea Again, Two Cheeses, Anchovy and Spinach Salad // My Guest Post for Sonal’s International Food Festival // Tapas at Plaza Olavide in Madrid

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