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.
Ingredients:
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
Method:
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.
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| Spanish bean and pork stew recipe |