Fabada – Traditional Spanish Mountain Stew

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 onion
  • 1 clove of garlic
  • Sweet paprika (optional)
  • Olive oil for browning
  • Salt


  1.  Leave the beans to soak overnight (or used canned if unavailable).
  2. 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.
  3. In a large pan, fry the pork, garlic and onion until lightly browned, then pour in stock with the beans and bacon.
  4. add the whole cooking chorizo and a splash of Tinto (Spanish red wine).
  5. 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.
  6.  Add sweet paprika and add salt as necessary.
  7. Finally about 5 min before serving add the black pudding to heat through.
  8. Serve the beans piping hot with crusty bread.
  9. 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


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