Cooking fabes well is less complicated than it seems, but it has its rules. How long to soak them, when to scare them, how long the cooking takes in a regular pot and in a pressure cooker. Here is a practical guide that works for any dish, from a fabada to fabes with clams. At Finca El Ribeiro, in San Martín de Luiña, we grow, dry and pack our own Faba Asturiana PGI de La Granja, and these are the steps we follow at home.
How long to soak fabes
The most common question is how long to soak the fabes. Our recommendation is to leave them soaking the night before, about 12 hours. A reasonable minimum is 8 hours.
- Cold water. Always cold. Hot water hardens the skin.
- Plenty of water. The fabas grow. Use at least three times their volume of water.
- A wide container. In a large bowl, not in a glass.
- Throw out the water. The next day, drain and cook with fresh water.
If the day is very hot, keep the bowl in the fridge so it does not ferment.
How much faba to cook
With 1 kg of faba you get between 8 and 10 servings. For a meal for four people about 400 g is enough, and for two people about 200 g. If it is a one-dish meal with compango, always allow a little more.
How to cook fabes in a regular pot
- Cover with cold water. Put the soaked fabas in a tall pot and cover them with cold water, rising two fingers above the beans.
- Heat slowly. Medium heat until it starts to boil. Skim off the foam with a slotted spoon.
- Scare them. Add a splash of cold water to stop the boil. Repeat three times.
- Very gentle heat. Lower to the minimum, with the pot almost covered, for between an hour and a half and two hours.
- Move the pot. No spoon, which breaks the skin.
- Salt at the end. When the beans are tender inside.
- Rest. Turn off the heat and let them rest covered for about 20 minutes.
This is the traditional method and the one that gives the best result. If you want the full recipe with compango, we have our guide to traditional fabada asturiana.
Fabada in a pressure cooker, cooking time
Another frequent question is the cooking time for fabada in a pressure cooker. With fabas soaked the night before, the time is about 25 to 30 minutes counting from when the cooker starts to whistle. If you cook only the fabas, without compango, 20 to 25 minutes is enough.
- Cover the fabas with cold water, without going over two thirds of the cooker.
- With the lid off, bring to a boil, skim the foam and scare them once or twice.
- Close it and count the time from when it whistles, over low heat.
- Let the pressure drop on its own. Do not force it under the tap, because the skin breaks.
- Open, taste and let it rest for about 15 minutes.
What it means to scare the fabes
Scaring the fabes (asustar las fabes) means adding a splash of cold water to the pot just as it starts to boil. The change in temperature stops the boil and keeps the skin from cracking. It is done three times in a regular pot. The result is a whole bean, with the thin skin intact and a creamy inside.
It does not need to be a lot of water. A small glass or a generous splash is enough. What matters is that it is cold and that you repeat it each time the broth comes back to a strong boil.
Why you should not stir
Fabes are delicate. With a spoon they get knocked about, stick to the bottom and break. That is why it is said you should move the pot, not stir. Hold the pot by the handles and give it a gentle swing so the broth spreads around. That way the starch is released slowly and the broth binds without breaking the beans.
Common mistakes when cooking fabes
- Starting with hot water. It hardens the skin and lengthens the time.
- Boiling hard. It breaks the fabes and leaves a cloudy broth.
- Salting at the start. It can delay the cooking point. Better at the end.
- Adding hot water along the way. If water is needed, always cold.
- Not letting them rest. Without resting, the broth turns watery.
The cooking point
A faba is ready when, pressed gently between the fingers, it squashes without effort and the inside is creamy, with no hard spot. Our faba has a very thin skin and a buttery texture, so there is no need to force the cooking. If you cook it slowly, it melts into the broth on its own. You can see how we grow it on the faba page.
How to store cooked fabes
Once cooked, they keep for three days in the fridge in their broth and in a covered container. They can also be frozen with some of the broth. Thaw slowly in the fridge and reheat over gentle heat, without a hard boil.
If you do not have time, our Fabada Asturiana Tradicional, made by Astursabor, only needs heating.
Where to go next
Once you have mastered the basics, the next step is to cook. We recommend starting with the fabes con almejas recipe or with the full fabada. And in recipes you have more ideas.
Frequently asked questions about cooking fabes
How long do I soak fabes?
The best practice is to leave them in cold water the night before, about 12 hours. With 8 hours they also work, but the result is usually a little less even.
How long does a fabada take in a pressure cooker?
Between 25 and 30 minutes from when the cooker starts to whistle, with soaked fabas. Let the pressure drop on its own and rest for about 15 minutes before serving.
Do I need to scare the fabes if I use a pressure cooker?
It is a good idea to do it once or twice before closing the cooker. The cold water stops the first boil and the skin withstands the pressure better.
Can you cook faba without soaking?
You can, but the cooking takes much longer and the result is more uneven. With the soaking the night before, the faba hydrates inside and turns out creamier.
How many servings come from a kilo of faba?
Between 8 and 10 servings. For four people allow about 400 g.
Cook with faba from the farm
If you want to put this guide into practice with a creamy, thin-skinned faba, you can order our Faba Asturiana PGI de La Granja in the fabas shop.