Fabada recipe

Bring a little Spanish flair to your campfire dinner

This is a traditional bean stew that originates from Asturias, in northern Spain. It’s usually made with morcilla, a Spanish black pudding. It’s one of my all-time favourite meals to cook over the campfire. Our version is rich and full of extra spice – making it a great one-pot camp meal.

Serves 4

Ingredients:

• 1 chorizo ring
• 200g black pudding (or if you can get your hands on it, morcilla)
• 1 large white onion
• 1 clove of garlic
• 2 red peppers
• 2 tins of white beans (such as haricot or butterbeans)
• 2 tins of chopped tomatoes
• 500ml of water
• 1 chicken stock cube or stock pot
• 2 tsp smoked paprika
• 2 tsp cayenne pepper
• As many chillies as you can stand

Equipment and equipment hacks:

• Sharp knife (I use my trusty pink Mora knife – great for camp cooking prep)
• Dutch oven or large pot suitable for the campfire
• Small frying pan (optional)
• Spatula or wooden spoon
• Chopping board or plate to chop on
• Bowls
• Sporks

Method:

1. Chop the chorizo into rounds and dice the onion, peppers, garlic and chillies
2. Using a Dutch Oven or large pan, fry the chorizo. This releases enough oil that you don’t need to worry about bringing any with you.
3. Add the onion, garlic, red peppers and chillies and fry until they have softened.
4. Roughly chop the black pudding or morcilla and add to the pan, keeping some aside if you have a frying pan with you and want some crispy bits to go on top of your dish.
5. Add the smoked paprika and cayenne pepper and dry fry for two minutes.
6. Pour in the chopped tomatoes and the beans.
7. Use one of the empty cans of tomatoes to make up some stock and add 500ml to the pot.
8. Stir everything together, put the lid on and leave for as long as you can, stirring occasionally. The longer it cooks down for, the more flavoursome it gets. At a minimum, cook for 30 minutes.
9. If you have a frying pan, fry the remaining black pudding or morcilla in a bit of butter until crispy and pour on top of each portion.
10. Serve with crusty bread and/or patatas bravas.