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

Photo by:
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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.

Variation

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%)
1554mg
133mg
42g
4g
10g
50g
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.
 

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
new-american-table New American Table
by Marcus Samuelsson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lucid-food Lucid Food
by Louisa Shafia
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?