Talk:Fabada asturiana

Clarification on fabes
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:  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)


 * Note that the Spanish Wikipedia article states they are P. Vulgaris (common bean) – I'll edit that in. mfc (talk) 16:42, 19 November 2007 (UTC)


 * Just a note that this conflicts with a proposed origin in the Middle Ages, as P. vulgaris is a New World crop and no variety of common bean was available in Europe in the Middle Ages, although fava beans were. Other possibilities would be chickpeas or lentils.  I suspect that's what Scentoni was getting at - either the recipe dates to after the Columbian Exchange or a different kind of pulse was originally used.    — Preceding unsigned comment added by 68.185.30.220 (talk) 02:11, 28 October 2021 (UTC)

Asturnut question
I would like to know why MFC's ONE reference trumps my four. It is people like you who make others give up on Wikipedia. Your arrogance is astounding.Asturnut (talk) 15:49, 17 November 2008 (UTC)
 * Hi Asturnut ... what are you referring to here? Which four, what is being trumped?  I've added one ref, the other was there before?  Thanks -- Mike mfc (talk) 17:08, 18 November 2008 (UTC)  PS one of my changes — that Saffron not always an ingredient — was exactly in response to your new refs...

Cuban fabada
The Cuban fabada is exactly the same fabada as in Spain. It is not a soup, it is just fabada. Then I see no point in the sentence presently in the article about Cuban fabada. In the best of the cases it could say that fabadas are also prepared in Cuba but, definitely not that it is a soup.  franklin  04:28, 27 February 2010 (UTC)

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