The most universal dish in Asturias is fabada. An abundant and popular dish, source of energy above all, which has given the Principality great fame, its people part of its "grandón" mood and all the stomachs that welcome it an unforgettable "fartura". At this point this information is a truism. The problem is that behind this gastronomic truth hides a huge variety of Asturian beans and an endless number of parallel plates, with thousand ingredients, and in principle lighter, that we will also try to elucidate here.
The typically Asturian fabada has some traditional guidelines, and it is spoken of as unique and singular, sometimes without considering the other "fabística" regional wealth, the typology of native beans that accompany as "misses" secondary to the queen of the regional recipes
Let's see. Some of the most popular varieties of Asturian beans are: roxa, or colorá (to stew); Verdina (very fashionable, small and green to eat with eels or rabbit, seafood in general or game dishes); Fabones, or beans of May; that of the kidney (to serve with vegetables); the pint, the güeyín, the amarillina, the granjilla, etc, etc.