Fabada or Pork & Bean Stew

This is one of my son's favourite recipes and he is always asking if I can do it for him - that's quite an accolade from someone who has lived in Italy and loves cooking.

Surprisingly, the first time we had it was not in Spain but from a street tapas vendor in Devon when we were at an event with the Shaws Iberian Bar.

This recipe has evolved into something that is warming, comforting and delicious but still remarkably easy to prepare and cook.

The orignal recipes came from Asturias region on the north coast of Spain to the west of Bilbao and is known as Fabada Asturiana, but it has become popular all over Spain, indeed all over the world.

There are many variations; some using pancetta some pork belly, some with morcilla (black pudding) others without; the common factor is that it is smoked or cured pork of some sort and white beans. 

Ideally the beans should be the large Asturiana variety as they are the fattest and smoothest but these can be be hard to come by (even for us) and Judiones Granja (large butterbeans) make a good substitute, simple white beans will work fine too.

I really hope you enjoy preparing and eating this Fabada as much as we do.

All the best,

William