Fabada – Traditional Spanish Mountain Stew
400 g of butter beans (Haricot beans or Chick peas)
3 – 4 fatty pork chops or 1kg of belly pork
100 g of bacon
2 or 3 Yorkshire chorizo (Alternatively 300g chunky cubes if from a large chorizo)
2 Rings of black pudding
1 clove of garlic
Sweet paprika (optional)
Olive oil for browning
- Leave the beans to soak overnight (or used canned if unavailable).
- Put water on to heat in a cooking pot, when it comes to boil, add the beans and simmer, along with the bacon. As they cook, add water when necessary and let the broth thicken.
- In a large pan, fry the pork, garlic and onion until lightly browned, then pour in stock with the beans and bacon.
- add the whole cooking chorizo and a splash of Tinto (Spanish red wine).
- Reduce the temperature to a very low simmer for an hour. NB top up with a little hot water if it becomes too thick, to avoid it sticking & burning.
- Add sweet paprika and add salt as necessary.
- Finally about 5 min before serving add the black pudding to heat through.
- Serve the beans piping hot with crusty bread.
- For a variation try serving with cabbage, or adding chunks of potato (the size you would use for roasties) when you add the chorizo.
Recipe courtesy of Graham – Buon Vino