Known in Spain as fabada, this rib-sticking stew is quickly made with canned beans. Use your favorite sausages as you prefer.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|9 oz (250 g) chorizo or andouille||two 15 oz (420 g) cans white kidney (cannellini) beans, drained and rinsed|
|9 oz (250 g) morcilla (Spanish blood sausage) or garlic sausage||pinch of saffron threads|
|9 oz (250 g) slab bacon or pancetta, rind removed||2 cups chicken stock|
|1 tbsp olive oil||1 bay leaf|
|1/4 cup hearty red wine|
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.
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