Fabada Filipino

fabada plate 500x344 Fabada Filipino

I loooove beans. I’m so glad that it makes perfect protein substitute for meat so I can have more of it, less the guilt. It makes soups and stews hearty and adds thickness and creaminess to every spoonful.

I can have cracked munggo or munggong malagkit (mung beans) with talbos ng ampalaya (bitter gourd leaf tips) for lunch all week. I tend to favor Spanish bean dishes like Fabada, lentejas con Hamon (lentil soup) and garbanzos in pochero (chickpeas in beef stew).

They say fabada is like poor man’s stew because you cook a whole lot of beans with ham bone and if you’re lucky scraps of Spanish sausages to flavor it. (Goodness, I am getting hungry just thinking about it). I thoroughly enjoy the depth of flavor that the salty pork gives, with hardly any meat in it. I do throw in authentic Spanish chorizo or fabada mix  when the budget allows.

On my husband’s side of the family, I’ve seen them serve sliced pork pata (front leg) stewed with white beans. My husband prefers more pork than beans and this becomes a viand to hot steaming rice.

My personal recipe (which I sometimes refer to as buto-buto and beans) is my take on the Fabada. White kidney beans, buto ng Hamon (Chinese ham bone) with slices of bone-in pork pata (front leg). Add a complexity of flavors with chorizo, white wine and extra dose of paprika, slow cooked till thick and chunky.

To be honest, when I’m just making it for myself, I leave out the pork altogether. Sans the pork, you can serve it as a soup with salad. Splash a little extra virgin olive oil before serving. See how the fragrance alone works up your appetite!

fabada palayok 500x335 Fabada Filipino


  • 1 pata (front leg) chopped into 6 pieces ( feet or hocks not included)
  • 2 c dried white beans (soak for at least 1 hour)
  • 2 T finely chopped garlic
  • ¼ c olive oil
  • 3 small pieces of canned chorizo or 1 good quality Spanish chorizo, sliced.
  • Optional: ½-1 c white wine
  • 1 medium size Chinese Ham Bone ( I usually use Majestic Ham)
  • 2 -3 t Spanish paprika (sweet or spicy, it’s your choice)
  • Salt and Ground pepper to taste

Boil pork leg pieces with a little salt for 20 minutes and drain.

In a pan, heat olive oil gently and sauté garlic with the chorizo. Saute till garlic is yellow and a bit of the chorizo fat is rendered. Add white wine and paprika, let it boil briskly for about 3 minutes.

In your palayok (claypot), fix the ham bone in the middle of the pot, put in the sliced pork, beans, garlic-chorizo mixture.  Add enough water to cover all the ingredients. Let this simmer over coals for 4 to 6 hours. Of course you can cook this recipe in a regular pot. Cooked over low heat–you will get a yummy yield in about 2 and a half hours.

Stir it every now and then to make sure that the beans do not burn at the bottom of the pot. The longer it simmers, the more flavor it gets out of the ham bone. The bold flavors of the chorizo and ham bone will meld perfectly with the broth which will flavor the beans. The beans will begin to break down and the starch will thicken the soup.  Serve hot.

Cook’s Tip: You can add water if you find that the mixture is too thick. And season only towards the end of the cooking process as you might find that it is not necessary to add salt because of the ham bone and chorizo.




 Fabada Filipino

© 2012, Kitchen Kitchie Koo. All rights reserved.

You might also like:

Tagged: , , , , , ,

  • Hoyt Gerhold

    Kidney red beans are commonly used in chili soup chili con carne and are an integral part of the cuisine in northern regions of India. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. Small kidney beans used in La Rioja, Spain, are called caparrones.””,`

    http://picturesofherpes.coVisit our own web-site too

Privacy Policy

Privacy Policy for FOODIPINO™.

We recognize the importance of our visitor's privacy and we aim to preserve the Privacy by all means. The information furnished herewith will inform you on the types of personal information we receive and collect when you use (operate) and visit FOODIPINO™, and how we safeguard your information. You can be assured that your personal information is never leaked or sold to the third parties and they are well protected by us.

Log Files As with most other websites, we also collect and use the data contained in log files. The information in the log files include your IP (internet protocol) address, your ISP (internet service provider, such as AOL or Shaw Cable), the browser used by you to visit our site (such as Internet Explorer or Firefox), your site visit time and the pages browsed by you throughout our site.

Cookies and Web Beacons We do use cookies to store information, such as your personal preferences when you visit our site. This could include showing a popup only once during your visit, or the ability to login to some of our key features, such as forums.

We also visualize third party advertisements on FOODIPINO™ to support our site. Few of these advertisers may use technology such as cookies and web beacons when they advertise on our site that also send these advertisers (such as Google through the Google AdSense program) information including your IP address, your ISP , the browser used by you to visit our site, and in some cases, whether you have installed Flash. Such application is generally applied for geotargeting purposes, e.g., (showing New York real estate ads to someone in New York) or showing certain ads, based on specific visited sites (such as showing cooking ads to someone who frequents cooking sites).

DoubleClick DART cookies We also may use DART cookies for ad serving through Google's DoubleClick, The DART cookies may also be used by us for ad serving through Google's DoubleClick, which places a cookie on your computer when you are browsing the web and visit a site using DoubleClick advertising (including some Google AdSense advertisements). The cookie is used to serve your specific ads and your interests ("interest based targeting"). The ads served are to be targeted on the basis of your previous browsing history (For example, if you are viewing sites for visiting Las Vegas, you may also see Las Vegas hotel advertisements when viewing a non-related site, such as a hockey site). DART uses "non personally identifiable information", which does NOT track your personal information, such as your name, email address, physical address, telephone number, social security numbers, bank account numbers or credit card numbers. You have the option to opt-out of this ad serving on all sites, using this advertising by visiting http://www.doubleclick.com/privacy/dart_adserving.aspx

You can choose to disable or selectively turn off our cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security. However, it can affect your ability to interact with our site as well as other websites and it may include the inability to login to services or programs, such as logging into forums or accounts.

Deleting cookies does not mean you are permanently opted out of any advertising program. Unless, you have settings that disallow cookies, the next time you visit a site running the advertisements, a new cookie will be added.