Fabada, or Pork and Bean Stew
450g Judiones Granja or Giant Butter Beans
150g Fresh Cooking Chorizo Picante
250g Pancetta (or seared fresh belly pork)
150g Morcilla (black pudding) - Optional can subsitiute with:
150g (Chistorra sausage)
1/2 teaspoon Crushed Saffron
1 litre Water
1 clove Garlic crushed
1 Bayleaf
1 Small onion, chopped
Salt and pepper to taste
Caballo Oscuro Reserva
£14.50
1.Soak the beans overnight in warm water
2.Drain beans and place in a large saucepan with the water, bring to the boil and simmer for 15 minutes whilst removing foam from top.
3.Add the diced pancetta and chorizo, onion, garlic, bayleaf and saffron and bring back to gentle simmer.
4.Ideally simmer for 1.5 hours but 30 mins is sufficient as long as the beans are tender.
5.Add diced Morcilla approx 30 mins before serving, stir well, it will tend to disintegrate and thicken the stew. If doing the quick cook, add with the chorizo and pancetta.
6.Check beans are tender, remove from heat and serve straight away in individual bowls and garnish.
7.Fabada keeps well in the refrigerator, it may even improve, so the dish can be prepared in advance and be reheated before serving.