Spanish Bean and Pork Stew
Known in Spain as fabada, this rib-sticking stew is quickly made with canned beans. Use your favorite sausages as you prefer.
Preparation Time5 min
Preparation Time - Text5 mins
Cooking Time40 min
Cooking Time - Text40
Cooking Methodsauteeing, stewing
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Taste and Texturehot & spicy, meaty, savory
- 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
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.
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