Madrid Stew - Saborea España

Madrid Stew


The night before set out some good castillian beans to soak. Tip: Add a handful of sea salt to the water so that the beans don’t stick together while cooking the next day.

Add cold water to a pot and begin cooking the various meats, the ham and the bones. During the entire cooking process you must continually remove any foam that forms with a skimmer. Addwater as necessary as it evaporate so that the stew doesn’t become dry.

The stew should be cooked over a continuous, medium flame. When the water begins to boil add the previously-washed and rinsed beans. Once the water is simmering again the beans will take 2 to 3 hours to soften under low heat, or just 20 minutes in a pressure cooker. Tip: place the beans in a mesh net in order to be able to remove them from the liquid easily. That way the stew can be served the traditional way, in three servings.

In a separate pot prepare the white cabbage, and in another the chorizo and blood sausages so as not to have too much fat in our broth. When the stew is nearly done add the peeled potatoes and carrots.

Once ready serve the various meats and sausages on a platter. Sautêe the cabbage and add to dish containing the beans, potatoes and carrots. To make the soup, strain and heat the broth adding the angel-hair pasta when boiling. Cook for 2 to 3 minutes.


  • 300 gr beans
  • 400 gr blood sausage
  • 200 gr bacon
  • 2 beef knee bones
  • 3 vertebrae salted pork
  • 3 bones with marrow
  • 3 fresh chorizo sausages
  • 150 gr angel-hair pasta or pasta of choice
  • 150 gr chicken meat
  • 3 potatoes
  • 2 carrots