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sauteeing, stewing Spanish
Spanish Bean and Pork Stew Recipe-1429

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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%)

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