Spanish Comfort Food
Savory Spanish Ham & White Bean Stew
A rich, hearty stew made with tender white beans, smoky ham, and bold Spanish flavors. This simple dish delivers deep, slow-cooked flavor with minimal effort—perfect for cozy nights or make-ahead meals.
Simple Ingredients, Deep Spanish Flavor
Spain is full of simple, deeply satisfying recipes, and this white bean stew is a perfect example. What sets it apart is the use of a jamón bone, which infuses the broth with a rich, slightly salty depth that you just can’t get any other way.
With tender white beans, smoky ham, and spicy chorizo, this dish builds layer after layer of flavor while staying incredibly simple to prepare. It’s inspired by the traditional Asturian classic, fabada, known for its bold, comforting character.
It’s hearty, warming, and versatile enough to enjoy any time of day. In fact, leftovers might be even better—especially with a fried egg on top.
Pro tip: This stew gets even better the next day as the flavors continue to develop—perfect for batch cooking.
Why Spanish Ham and White Bean Stew Works So Well
Deep, layered flavor: The jamón bone slowly releases a rich, savory depth into the broth, creating a flavor that feels complex without needing lots of ingredients.
Smoky + spicy balance: The combination of smoky ham and chorizo adds both richness and a gentle heat that keeps the stew from feeling one-dimensional.
Hearty but not heavy: Creamy white beans give the stew body and comfort, while still keeping it balanced and satisfying rather than overly rich.
Simple ingredients, big payoff: A handful of staple ingredients transforms into something deeply flavorful through slow cooking and time.
Even better the next day: Like many stews, the flavors deepen and improve as it rests, making it ideal for leftovers and batch cooking.
Make It Your Own
Easy Variations for Spanish Ham & White Bean Stew
Make it lighter: Skip the chorizo and use lean ham or turkey sausage for a cleaner, lighter version.
Go vegetarian: Swap the ham and chorizo for smoked paprika, extra olive oil, and vegetables like carrots, celery, and peppers for depth.
Add greens: Stir in kale, spinach, or Swiss chard near the end for extra texture and freshness.
Spice it up: Add a pinch of chili flakes or hot paprika for a little extra heat.
Make it richer: Finish with a drizzle of good olive oil or a spoon of the cooking broth blended with beans for a creamier texture.
Serve it differently: Top with a fried egg, crusty bread, or even a squeeze of lemon for a fresh twist.
Tip: This is a forgiving dish—adjust ingredients based on what you have, and it will still turn out great.
Spanish Ham and White Bean Stew
Ingredients
Equipment
Method
- Put 2 cups of dry white beans - whatever you have, and put in a large bowl and cover 2 or 3 inches of water. Soak overnight if you have time, but I find 8 hours is usually enough, and a max of 24 hours.
- Rinse beans and sift through them to make sure there are no rocks or debris, and put into a large pan. Cover with chicken stock (approximately 750ml -1 liter) and bring to a light boil.
- Slice the chorizo into 1/4 inch slabs and in a separate pan cook the chorizo, until. they start to brown, and have released a lot of their oil, drain with paper towel and set aside.
- Add onion, garlic, bay leaves, bone, chorizo, and ribs to the beans and stock
- Let simmer for 90 minutes to 120 minutes. Taste the beans at 90 minutes to see if they have softened, and if not keep cooking and retry every 15 minutes.
- Taste for salt at the end, the Jamón bone imparts a lot of salt, I needed to add about 3/4 tsp at the end. It also depends on how salty your stock is. But be careful. Better to have too little than to much, as you can always salt it more when you serve it.
- Optional step: When you think the soup is 15 minutes from done add 2 large chopped carrots, and 1 celery stick chopped, other options cook include spinach, kale, or potatoes
- When the beans are soft, and you are happy with the flavor, turn off the heat and take out the bone, ribs, bay leaves and onion.
- Let the bone and ribs cool, then take the meat from them discarding the fat, or save it - just don't put the fat back into the soup. I like to shred the meat.
- Stir the meat back into the soup.
- When ready to serve, drizzle some EVOO on top. I like a teaspoon, Spaniards usually put on a tablespoon. I like to garnish with just a little paprika for color.
- I like to serve it with crusty bread
Notes
Spanish Stew FAQ
Frequently Asked Questions
What is Spanish ham and white bean stew?
It’s a traditional Spanish-style stew made with white beans, ham, chorizo, and aromatics, slow-cooked in a rich broth. It’s inspired by dishes like fabada from the Asturias region.
Can I make this stew without a jamón bone?
Yes. While a jamón bone adds deep flavor, you can substitute with smoked ham hock, bacon, or even a good-quality stock combined with smoked paprika.
What beans work best for this recipe?
Traditional recipes use large white beans like fabada beans, but cannellini, navy beans, or great northern beans all work well.
Can I make this stew ahead of time?
Absolutely. This stew often tastes even better the next day as the flavors continue to develop. Store it in the fridge and reheat gently.
What should I serve with Spanish bean stew?
Serve it with crusty bread, a drizzle of extra virgin olive oil, a simple salad, or even a fried egg on top for a hearty and satisfying meal.
This is what Jamón bone looks like – if you can find it it adds a deep flavor, and the meat is delicious
Spanish Ham And White Bean Stew Pairs well with :
Good on a cold day!