Spanish Bean Stew Recipe

Name: Spanish Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9/16 pounds fava beans white, or white kidney beans; 2/3 pound ham hock; 2/3 pound pancetta; 2 sausages pork blood; 2 chorizo sausages; 1 garlic clove peeled and diced; 1 onion peeled and cubed; fresh parsley chopped; water; saffron; salt

Servings: persons

1 9/16 pounds fava beans white, or white kidney beans
2/3 pound ham hock
2/3 pound pancetta
2 sausages pork blood
2 chorizo sausages
1 garlic clove peeled and diced
1 onion peeled and cubed
fresh parsley chopped
water
saffron
salt

1
The night before, set the beans to soak in cold water.
2
Additionally, soak the ham hock and pancetta in warm water for 12 hours before cooking.
3
The next day, put the beans, ham hock, pancetta, sausage, chorizo, garlic, onion and a couple of tablespoons of parsley in a stockpot. Cover with water and start to boil.
4
When it comes to the boil, remove the foam that gathers on top.
5
Simmer for 3 to 3 1/2 hours.
6
Halfway through cooking, add the saffron and a pinch of salt.
7
Allow to rest at least a half hour before serving.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 9/16 pounds fava beans white, or white kidney beans, 2/3 pound ham hock, 2/3 pound pancetta, 2 sausages pork blood, and more.

Yes, Spanish Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Bean Stew

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