Here’s a first of what will hopefully be a series. I like to research recipes from all over the world and replicate as best I can at home. This weekend I was inspired as we walked past a nearby Spanish Delicatessan, Spandeli in Hackney and picked up a “Fabada kit” which is hearty bean stew originating from Northern Spain. The kit consists of a piece of pancetta, morcilla and a chorizo sausage. I had some fava beans sitting in the cupboard from the last attempt (over a year ago!) and just needed to bolster the dish with some more pork (I chose pork belly on the bone but most recipes call for a piece of ham hock) then onion, garlic, smoked paprika and a couple bay leaves. The dish is basically a slow cooked one-pot wonder. Took around 2 hours cooking time for me.

Step 1 – Soak beans overnight:

Step 2 – Lay out all ingredients on a chopping board and take a photo:

Step 3 – Chop some onion and garlic:

Step 4 – In a good casserole dish, sweat down the pancetta (whole), pork belly onions and garlic until onions go translucent:

Step 5 – Add in soaked Fava beans, paprika, bayleaves and enough water to just about cover the beans:

Step 6 – After about an hour and a half add in the chorizo and morcilla both whole:

Step 7 – After about another half hour (or play by ear until beans soft-ish and sausages cooked) cut up all the meats and return to dish:

Step 8 – You’re ready to serve with a decent glass of red:

I used about 250g beans and it was enough for 2 people easily with a bit left over for lunch the next day. Miso satisfied!