Spanish Pork with Beans

Spanish Pork with Beans

Saturday Night Fakeaway

For a taste of the Mediterranean whilst on British shores why not try this recipe for Spanish Pork with Beans (Fabada). Eat it al fresco on a fine sunny British evening with a glass of Sangria or a delicious Rioja and it will feel like you really are on the shores of the Mediterranean, whilst your pennies stay firmly in your pocket! This is delicious when served at room temperature with salad and crusty bread. Choose a lean cut of pork like loin.

Serves 4

Preparation time 20 mins

Cooking time 2 hours



1 Turn the oven on to 160°C/350°F/gas mark 3. Trim the fat off the pork and cut into thin strips or cubes.

2 Then heat the oil in a heavy based pan, add the pork fillet and fry for 4-5 minutes until light golden all over. Take the pork out of the pan and put on a plate. Add the chopped onion, garlic cloves and pepper and fry gently for about 5 minutes using a frying pan until the onion is soft. Add the chopped bacon and cook until golden and then add the smoked paprika, a pinch of saffron and crushed chillies and fry for another minute.

3 Add the beans and then fill up both cans with water and add to the pan, put the pork back in the pan and bring up to a simmer. Cook in the oven for 2 hours until the pork is tender and the beans are juicy. You may like to take the lid off and gently simmer on the hob to reduce some of the liquid.

4 Meanwhile, put the salad dressing ingredients into a jar and shake and drizzle over the salad. Season the pork with freshly ground black pepper and sprinkle with fresh chopped coriander. Serve with bread and salad.