Fabada under PHP200: Turn Your Pork and Beans into This Hearty Spanish Stew

November 13, 2019

When someone mentions “pork and beans,” our minds automatically think of those red canned goods. But in Spain, pork and beans equal fabada, a meat and bean stew from the Asturias region. The homey dish is traditionally made using fava beans, morcilla, chorizo, and pork belly. But we’ve found a way to recreate the dish using more local options (we swapped out morcilla for ham) that don’t break the bank.

Mr. Fabada.

This recipe for two totals to PHP330.67, or PHP165.34 per person. It might even go even cheaper if you actually use canned pork and beans. Plus, you skip a step. (Although, we recommend our version.) Depending on your choice of chorizo, the dish might be able to stand without salt. So before seasoning your stew, make sure to taste it first.


  • Serves: 2 people
  • Active time: 30 mins
  • Total time: 30 mins
  • Difficulty: Easy


  • 250g pork shoulder, cut into cubes
  • 1 tbsp. oil
  • 250g ham, cut into cubes
  • ½ tbsp. paprika
  • 2 pcs. chorizo, cut into 1 inch sections
  • 2 cans white beans, drained
  • 1 cup water


  1. Place pork belly in a pot and cover with water.
  2. Set pot over high heat until boiling, then turn down heat to a simmer, covering the pot.
  3. Let cook until pork is tender, about 30-45 minutes.
  4. In the same pot (with excess water wiped off) over medium heat, add the oil.
  5. Add the cubed ham and cook until browned, about 4 minutes.
  6. Add the paprika and toast in the oil, about 1 minutes.
  7. Add the chorizo then cook until browned, about 5 minutes more.
  8. Return the pork to the pan then add the white beans and water.
  9. Stir until well combined, then let boil until thickened and beans are heated through, about 5-8 minutes.
  10. Serve with rice or bread, if desired.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on