Fabada: a taste with memories.
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wR-avGAdX1mq97riJgMj7Rj8Uj3zzT9t4ImCfrXBhhpDfbuqzK6Ii_kKDeUdC8b_Ry-yMkh_N1_481qubyBNSuCmL132zoNkuSzo8PVrwAPEIbMoPhVvtnGDe0oAKIEp1I_F2ED2HOo/s640/Fabada.jpg)
Yesterday I enjoyed my first taste of authentic Asturian Fabada for almost 15 years. It’s a traditional mountain stew made with fava beans, pork, smoked ham, black pudding and chorizo sausage that is cooked slowly in a big pot. It is a little spicy, salty and delicious and it inspired the bean and chorizo stew that appears in The Camper Van Coast. I ate my first Fabada on my first long trip to northern Spain in the late nineties, in a bar at Rodilles, not far from Gijon.