cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

fabada-morcilla bean stew

Fabada with Morcilla


Fabada is a Spanish bean stew made with pork meat or smokey bacon and sausages, typically morcilla (blood sausage) and chorizo. My version was something I made up one night when I thought morcilla would work well in a bean stew not knowing at the time that this was a classic Spanish dish. My version uses morcilla I bought from Casa Iberica, fresh borlotti beans, tomatoes and flavourings of sweet paprika, smoked pimenton and just the slightest hint of heat from some chilli flakes.  Traditionally butter beans are used with the paprika flavours coming from the chorizo sausage rather than ground paprika but I do like the rich earthy flavours they impart .


  • 2 brown onions, diced
  • 1 medium carrot, diced
  • 2 tbs olive oil
  • salt
  • 100 g pancetta or Kaiserfleisch, cut into strips
  • 2 x 400 g tin of butterbeans or 1kg fresh borlotti beans
  • 1 tsp smoked pimentonmocilla stew
  • 2 tsp mild sweet paprika
  • 1/4 tsp chilli flakes
  • 2 cloves of garlic, crushed
  • 1 cup white wine
  • 1 cup water
  • 2 bay leaves
  • sprig of thyme
  • 400 g tin of tomatoes, crushed
  • 2 morcilla (blood sausages)
  • freshly ground black pepper

Sauté the onion, pancetta and carrot in olive oil with the salt in a casserole dish that has a lid. If using fresh borlotti beans boil the beans in water for 15 minutes, drain and rinse with water. If using tinned butterbeans rinse with water before using. When the onions are golden take the casserole off the heat and add the paprika, stirring well. Return to heat and add the wine, water, garlic, bay leaves, thyme, chilli, beans and tomato.  Cook covered in the oven at 150 degrees for 45 minutes.  Remove the skin from the morcilla and cut into 2 cm slices. Add the morcilla to the bean stew with some grindings of black pepper and cook for further 10-15 minutes. Serve with sourdough toast drizzled with olive oil.

Variations: add sliced chorizo instead of pancetta;  add 300 g cubed pork neck and brown with the onion and carrot; add 2 cups sliced savoy cabbage.

grains and pulsesmeat

cooking melbourne • September 4, 2015

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