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spanish stew recipe
spanish stew with white beans and saffron fabada
ingredients magazine slc

1/2 pound dried large white beans
1 head garlic
1 large onion
1 quart chicken stock
1 Spanish Chorizo
1 Morcilla - blood pudding sausage
1/2 pound pork belly or slab bacon
1 Tablespoon paprika
Saffron, 6 to 10 threads

Soak beans overnight or for at least 12 hours in cold water. Break up cloves from garlic and remove outer paper skin. Cut onion into quarters. Place garlic and onion in cheese cloth and tie off into a bag.  

Drained beans and combine in a large pot with the chicken stock, pork belly, chorizo and morcilla.
Bring to a boil and skim any scum that rises to the surface. Add garlic, onion, paprika with prepared saffron and reduce heat to a simmer.

Simmer gently for two hours adding more water if beans begin to dry out. After two hours, remove meats and set aside. Remove onion and garlic and discard.

Remove from heat, cover and let sit for 30 minutes.
Bring stew back to a boil and add liquid if necessary so that stew thickens.

Slice meats into serving portions and reheat in hot stew before serving. Serve with thick buttered bread and a strong red wine like Rioja.