Xmas Eve Stew

5.0/5 rating (1 votes)
  • Ready in: 1
  • Serves: 6
  • Complexity: very easy
  • Origin: Meat
Xmas Eve Stew

First made on Xmas eve a few years ago by those in private rehab over the holidays.

A traditional Andalucía dish, Xmas eve stew is based on a dish called Fadaba which contains chunks of pork and black pudding. Here at Los Olivos we've decided to go with Chorizo to give the dish extra spice. Warm and filling it is the perfect comfort meal on those chilly evenings.


  • As much garlic as you like
  • One large onion finely chopped
  • Two jars of pre-cooked white beans, (haricot, butter, it doesn’t matter)
  • Six roughly chopped green peppers
  • Olive oil
  • Salt and pepper
  • A pint and a half of chicken stock, (use hot water and two stock cubes)
  • A ring of chorizo cut into bite size chunks


  1. Fry the garlic and onion on a low heat until they are soft

  2. Add the white beans and green peppers fry for another minute, season with salt and pepper

  3. Add the chicken stock

  4. Leave the stew to cook for about 40 minutes to one hour on a low heat, it will thicken, some of the beans might break up, that’s a good thing

  5. Add the chorizo chunks and cook for another five minutes, the whole dish will take on a beautiful red colour.

  6. Serve with crusty bread.

Comments (1)

  • Oriol
    02 October 2012 at 16:14 |

    I will enjoy so much with this recipe ! Oriol

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