The Spanish bean and pork stew recipe Known in Spain as fabada, this rib-sticking stew is quickly made with canned beans. Use your favorite sausages as you prefer.
9oz (250g) chorizo or andouille
9oz (250g) morcilla (Spanish blood sausage)
or garlic sausage
9oz (250g) slab bacon or pancetta, rind removed
1 tbsp olive oil
1⁄4 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.
2 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.
3 Stir in the beans, saffron, and bay leaf, then enough chicken stock to barely cover.
4 Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. Serve hot. good wIth Crusty bread.
|Spanish bean and pork stew recipe|