Spain is home to a wide variety of interesting beans and legumes, and certain regions are famous for particular types, for example the dried large white beans of Basque town of Tolosa even holds a week-long festival in November in honour of the local renown bean,alubias de Tolosa. Around the country you can find different regional bean stews known as fabada, that involve cooking the beans slowly with a mixture of meats – such as chorizo pancetta, black sausage and so on – depending on the region. The hearty Asturian version, fabada asturiana, is widely available in restaurants across Spain and commonly eaten in winter; Madrid's cocido adds vegetables and cabbage to a tasty mix of sausages and chic peas.
Here is the recipe of Spanish Bean Stew.
