Fabada, or Pork and 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. Simmering for an hour longer than the recipe suggests is better but it still tastes great as a quick meal. The morcilla is optional but brings a greater richness to the dish.

Serves 4

45 minutes

Ingredients

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

You May Also Need

Individual Terracotta dishes

Goes Well With

Caballo Oscuro Reserva

£14.50

Directions

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.