A MEAL YOU CAN MAKE

Quick fabada-style bean stew

A hearty white bean and sausage stew for a shorter cooking session.

About 48 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Sausages and stock may contain wheat/gluten, milk, celery and sulphites. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~704 kcal · 41g protein · 45g carbohydrate · 41g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Drain beans and prepare onion and garlic. Cut chorizo and sausages with separate utensils, then wash hands and equipment. Check sausage packet cooking time.

  2. Brown the sausages

    Warm oil over medium heat. Brown sausage pieces and chorizo, turning regularly. Add onion and cook until softened; add garlic and paprika for the last minute.

  3. Simmer the stew

    Add stock, beans and bay leaf. Bring to a gentle simmer, partially cover and cook until sausages are cooked through, following packet time if longer. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.

    Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.

  4. Check and serve

    Remove bay leaf. Check beans are hot in their centre. This short version omits morcilla and the long cooking of dried fabes, so it differs from traditional fabada.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  5. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 33 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Asturian-inspired · tinned bean and sausage shortcut. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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