Spanish Bean and Pork Stew

Name: Spanish Bean and Pork Stew
Prep time: 5 min
Cook time: 45 min
Yield: makes 4 servings Serving
Ingredients: 9 oz (250 g) chorizo or andouille; two 15 oz (420 g) cans white kidney (cannellini) beans, drained and rinsed; 9 oz (250 g) morcilla (Spanish blood sausage) or garlic sausage; pinch of saffron threads; 9 oz (250 g) slab bacon or pancetta, rind removed; 2 cups chicken stock; 1 tbsp olive oil; 1 bay leaf; 1/4 cup hearty red wine

Spanish Bean and Pork Stew was pinched from <a href="http://www.ivillage.com/spanish-bean-and-pork-stew/3-r-64286" target="_blank">www.ivillage.com.</a>

"Known in Spain as fabada, this rib-sticking stew is quickly made with canned beans. Use your favorite sausages as you prefer...."

INGREDIENTS

•

9 oz (250 g) chorizo or andouille

•

two 15 oz (420 g) cans white kidney (cannellini) beans, drained and rinsed

•

9 oz (250 g) morcilla (Spanish blood sausage) or garlic sausage

•

pinch of saffron threads

•

9 oz (250 g) slab bacon or pancetta, rind removed

•

2 cups chicken stock

•

1 tbsp olive oil

•

1 bay leaf

•

1/4 cup hearty red wine

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