Fabada (White Bean Stew)

For a hearty meal, try Gioconda Scott's recipe for a traditional Spanish white bean stew, flavoured with Spanish sausages

500g white kidney beans, soaked overnight in a large saucepan covered with water
1 morcilla, (Spanish blood sausage)
1 chorizo sausage
1 salchica sausage
1 jamon bone
100g pork belly, optional
Salt
100ml cold water
1 tbsp Olive oil
1 tsp Paprika
1 bay leaf
1 garlic clove, crushed
1 small onion, chopped

Once the beans have soaked overnight place the saucepan with the beans and the soaking water on a hob.

Add the morcilla, chorizo, salchica, jamon bone, tocino and salt.

Bring to the boil. Pour in the cold water and simmer gently for 45 minutes to 1 hour until the beans are tender.

Heat the olive oil in a small frying pan. Add the paprika, bay leaf, garlic and onion and fry, stirring often, until fragrant. Add the onion mixture to the white bean stew. Serve.

Servings: 4-6
adapted from a recipe by Gioconda Scott
from Gioconda Scott's Paradise Kitchen