A classic Spanish stew.


  1. 1 tbs olive oil
  2. 6 ounces of belly pork, rind removed and diced
  3. 4 ounces cured chorizo sausages, diced
  4. 1 onion , chopped
  5. 2 garlic cloves, finely chopped
  6. 1 large tomato, coarsely chopped
  7. 1/4 tsp dried chili flakes
  8. 14- ounce can beans, drained
  9. 2/3 cup chicken stock
  10. salt & freshly ground black pepper, Italian parsley to garnish


  • Heat the oil in a large frying pan and fry the pork, chorizo, onion and garlic for 5-10 minutes until the onion has softened and browned. Add the tomatoes and chili flake and cook for 1 minute more.
  • Stir in the beans and stock. Bring to a boil, lower the heat, cover and simmer for 15-20 minutes until the pork is cooked thorough.
  • Add salt & pepper to taste and serve, garnished with parsley.1200px-Fabada_en_cazuela_de_barro

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