Spicy broad bean and pork stew

Name: Spicy broad bean and pork stew (Habas condimentadas)
Cuisine: Spanish
Ingredients: salt and pepper to taste; 25 g (1 oz) hot smoked Spanish paprika (pimentón de la Vera); 4 tbsp olive oil; salt and pepper to taste; 25 g (1 oz) hot smoked Spanish paprika (pimentón de la Vera); 1 tsp cayenne pepper; 6 bay leaves; 1.4 litres (2½ pints) chicken stock or water; 1.4 litres (2½ pints) chicken stock or water; 125 g (4½ oz) chistorra or pork sausage; 1 small ham bone; 30 g (1¼ oz) fresh mint leaves; 125 g (4½ oz) chistorra or pork sausage; 50 g (1¾ oz) chorizo or other spicy sausage; 30 g (1¼ oz) cured beef; 10 g (¼ oz) smoked ham; 50 g (1¾ oz) chorizo or other spicy sausage; 500 g (1 lb 2 oz) dried broad beans, soaked for 48 hours; 30 g (1¼ oz) lomo Ibérico (cured pork loin); 30 g (1¼ oz) lomo Ibérico (cured pork loin)

Habas condimentadas

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Typical of southern Spanish ‘peasant’ food, this tapa contrasts the satisfying earthiness of pork and other meats with the mellow broad beans - a pulse that definitely deserves a revival.

Ingredients

500 g (1 lb 2 oz) dried broad beans, soaked for 48 hours
30 <

Europe
Spain
Valencia
Stew

Method

Place all the ingredients except the olive oil, paprika, salt and pepper, in a large saucepan - in the order in which they appear in the ingredients list - using just enough stock or water to cover the rest of the ingredients.
Heat the olive oil in a little frying pan, add the paprika and stir to blend. Pour this over the bean mixture, cover the pan and place o