Our Family Recipe For Fabada

This is a simple dish of beans with Chorizo, Spanish Bacon and Blood Sausage.  It is lovely and warming on bitter cold nights served with some good crusty bread and olive oil. 

Serves 4 as a main meal - 8-10 as a tapas dish served in little cazuelas


400g dried white beans - soaked in 1.5 lites cold water for a minimum of 12 hours 

4 Tbs Spanish Olive Oil

Pinch Safffron

2 Tsp smoked Spanish Paprika (hot or sweet)

3 Packs Fabada meats (a pack containing a cooking chorizo, a morcilla sausage and a piece of Spanish bacon)

50g butter


Drain the beans and rinse in clean water.  Place them in a large saucepan and cover with fresh cold water, letting the water come to about 5cm over the beans.

Bring to the boil and simmer for an hour topping up the water if necessary to keep the beans covered.

Add the Bacon from the 3 packs of Fabada meats and contiue to cook for 30 minutes, adding a little more water if necessary to keep the beans covered at all times.

Add the chorizo, morcilla saffron and paprika and continue to cook slowly for a further 1 and a half hours until the beans are tender and the meats cooked through.

Remove the meats to a board and stir the butter through the beans, taste before seasoning as the meats contain salt. I like to add a few good grindings of black pepper.

Ladle some beans in 4 warmed serving bowls. Thickly slice the meats, placing a few slices of each on top of the beans

Serve immediately.