White Bean, Pork and Smoked Sausage Stew Recipe

White Bean, Pork and Smoked Sausage Stew

The recipe is an adaptation of the ubiquitous Fabada Asturiana, a recipe of humble origins from the Asturias region in Spain, traditionally cooked with large white beans, meat leftovers and blood sausage. I substitute the latter with spicy kielbasa. Blood sausage is difficult to get in the US. One can use the Greek Giant Bean, also known as Fasolia Gigante or butter beans. A simple and rewarding winter meal.

Spinach with Garlic, Olive Oil and Red Pepper Flakes is a good companion as is a crusty sourdough bread.

Yield: 4 servings

Time: 30 minutes


  • 1/2 lb (225 g) spicy kielbasa sausage, sliced
  • 1 lb (450 g) leftover pork roast, cut into chunks
  • 2 Tbsp olive oil
  • 2 onions, sliced
  • 2 medium size carrots, finely chopped
  • 1 large stalk of celery, thinly sliced
  • 2 tsp Spanish smoked paprika
  • 1 3/4 cups (400 g) canned tomatoes, drained, juices saved
  • 1 3/4 cups (400 g) canned butter beans, drained
  • 4 garlic cloves, crushed
  • 2 cups warm (550 ml) chicken or vegetable stock
  • 1 tsp dried oregano or to taste
  • 1/2 tsp sugar or to taste
  • fresh cherry tomatoes for garnish (optional)


Heat 2 tablespoons olive oil in a heavy-based saucepan over medium heat. Cook the kielbasa sausage, onion, and garlic for five minutes or until onions begin to soften. Add the carrots, celery, Spanish smoked paprika and continue to cook for 5 minutes longer. Add the tomatoes, chicken stock, oregano, sugar and any leftover pork roast. Stir well, cover and cook over low heat for 15 minutes longer or until the sauce has thickened up a bit. Add the cooked beans to the stew to warm up. Keep a close eye on the beans, some brands are well cooked already and will tend to fall apart if cooked longer. Taste for salt and pepper. If the stew seems too thick thin it up with some extra chicken stock.

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