Spanish Bean and Pork Stew
Type: Soups and Stews
Known in Spain as fabada, this rib-sticking stew is quickly made with canned beans. Use your favorite sausages as you prefer
Prep Time: prep 5 mins
Cooking Time: cook 40 mins
Serves: makes 4 servings
- 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
- Cut the sausages and bacon into 2in (5cm) chunks. Heat the oil in a large casserole over medium-low heat. 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.
- Stir in the beans, saffron, and bay leaf, then enough chicken stock to barely cover. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. Serve hot.
- prep 5 mins; cook 40 mins
Dried Bean Stew: Soak 8oz (230g) dried white kidney beans in cold water to cover overnight in a medium saucepan. Drain, add fresh water to cover, and bring to a boil. Cook for 10 minutes. Skim off any foam, lower the heat, cover, and simmer for 2-3 hours, or until the beans are tender; add hot water to keep the beans barely covered. Drain.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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