Pork and bean stew (Spanish fabada) from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 172) by Steve Sando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried cassoulet beans for dried fabes de la granja, and pancetta for tocino.

  • rmardel on November 03, 2025

    This is an excellent fabada with all the classic ingredients and the expected meat-forward, yet complex flavor profile. My ham hock was larger than recommended in the recipe and I think I would not do that again, looking for a smaller hock. And I almost wish it had more morcilla. so I might add more next time, but that is simply personal taste.

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