Talk:Fabada Asturiana
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Can someone from Asturias verify that fabes are the native Old World fava bean Vicia faba, rather than the New World Common bean Phaseolus vulgaris? Or are a variety of different beans used for this dish in the post-Columbian era? Scentoni 19:24, 1 May 2005 (UTC)
- I'm not from Asturias, but fabes are not fava beans, nor a common american bean. It's probably a rather vague term, but they are usually large white beans, like an elongated butter bean. See: [1] for a view of quite typical beans (but atypical Fabada) mfc
- Fabada beans are not fava beans, these are know as "fabes de mayo" May beans, to be eaten quite early and on season. The fabada requires white beans, dried or fresh, but I am not sure which variety. With regards to the saffron, I agree that you can use it - my family never uses it, - but it is probably a recent addition as saffron must have been to expensive for traditional Asturian society.
I seem to recall that the french cassoulet uses the same variety of beans; at least, the ones that I tried in Carcassonne and Toulouse, France. Asturs 16:05, 17 January 2006 (UTC)
![[1]](http://www.cabot.ac.uk/Intercambio%20web/Aviles/images/fabada.jpg){kind=link}