Preparation

1. Chop the leftover fabada from the previous day.
2. In a pan, melt the butter. Add flour, milk, and nutmeg. Boil for about 15 minutes, stirring constantly.
3. Add the fabada filling, season with salt and pepper, and remove from heat after a few minutes.
4. Let it cool and set aside.
5. Shape the croquettes, then coat them in flour, beaten egg, and breadcrumbs.
6. Fry them in plenty of hot oil.
7. A unique way to enjoy a hearty fabada in bite-sized form.

Fabada

Croquettes with real character

The quintessential dish of Asturias. Its main ingredient is the faba bean, a native white bean variety.

The traditional recipe includes pork, blood sausage, and chorizo, collectively known as the compango.

Its origin dates back to the 16th century, though purists say the standardised version was established in the late 19th or early 20th century.

It’s typically served in an earthenware pot or a ceramic dish.

Around fabada, countless events, gatherings, contests, conferences, and culinary festivals are held, both within and beyond Asturias.

Fabes con almejas (beans with clams) is another classic and exquisite dish of Asturian cuisine.

If you want croquettes that taste like glory, make them with fabada: their rich flavour and energy will send you straight to heaven — or at least to a long, well-earned nap.