← Back to Search Results
sauteeing, stewing Spanish
Spanish Bean and Pork Stew Recipe-1429

Photo by:
Comments: 0


Known in Spain as fabada, this rib-sticking stew is quickly made with canned beans. Use your favorite sausages as you prefer.

Yield:  4 servings
Prep time: 5 Mins
Cooking time: 40 Mins


  • 9 oz (250g) chorizo or andouille
  • 9 oz (250g) morcilla (Spanish blood sausage) or garlic sausage
  • 9 oz (250g) slab bacon or pancetta, rind removed
  • 1 tbsp olive oil
  • ¼ cup hearty red wine
  • Two 15oz (420g) cans white kidney (cannellini) beans, drained and rinsed
  • Pinch of saffron threads
  • 1 bay leaf
  • 2 cups chicken stock


1. Cut the sausages and bacon into 2in (5cm) chunks. Heat the oil in a large casserole over medium-low heat. Add the sausages and bacon, and cook, stirring occasionally, for about 3 minutes. Increase the heat and pour in the wine. Boil about 2 minutes, until reduced by half.

2. Stir in the beans, saffron, and bay leaf, then enough chicken stock to barely cover. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. Serve hot.


Dried Bean Stew

Soak 8oz (230g) dried white kidney beans in cold water to cover overnight in a medium saucepan. Drain, add fresh water to cover, and bring to a boil. Cook for 10 minutes. Skim off any foam, lower the heat, cover, and simmer for 2–3 hours, or until the beans are tender; add hot water to keep the beans barely covered. Drain.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

1040kcal (52%)
173mg (17%)
0mg (0%)
8mcg RAE (0%)
159mg (53%)
1645mg (69%)
25g (123%)
73g (112%)
11mg (63%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cook-with-jamie Cook with Jamie
by Jamie Oliver
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
martin-yans-china Martin Yan's China
by Martin Yan
lucid-food Lucid Food
by Louisa Shafia
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?