Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Cassoulet is a rich, slow-cooked stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude.
Feijoada is a stew of beans with beef and pork. The name feijoada is derived from feijão, 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are beans and fresh pork or beef.
Sancocho is a traditional stew in Canarian cuisine and several Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Pork and beans is a culinary dish that uses pork and beans as its main ingredients. Numerous variations exist, usually with more specific names, such as fabada asturiana, olla podrida, or American canned pork and beans.
Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.
Olla podrida is a Spanish stew, usually made with chickpeas or beans, and assorted meats like pork, beef, bacon, partridge, chicken, ham and sausage, and vegetables such as carrots, leeks, cabbage, potatoes and onions.
Caparrones is a Spanish stew made of caparrón, a variety of red kidney bean, and a spicy sausage chorizo, both of which are local specialties of the Spanish La Rioja region. The shape of caparrón bean is shorter and rounder than common red kidney beans. The stew is regarded as one of the most important dishes in Riojan cooking.
Cocido madrileño is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants. Initially it was a dish for humble people, but it started to climb in society thanks to its inclusion in restaurant menus. The chickpea was introduced under Carthaginian rule, and was later used in medieval Spain.
Fabes la granxa are a type of white runner bean cultivated in the autonomous community of Asturias. It is primarily used as an ingredient of Fabada Asturiana.
Cocido or cozido is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.
Chapea is a bean stew, a popular dish from the countryside of the Dominican Republic. Kidney beans or white beans with longaniza (sausage), rice, and green plantains are the basic ingredients, with other meats, vegetables and mashed squash used as a thickener. The flavor is distinguished by the herb cilantro and a dash of sour orange juice.
Fabes con almejas is a clam and bean stew that originated in the principality of Asturias in the 19th century as peasant fare. It is a lighter variation of Asturian fabada whose primary ingredients are sausage, beans and pork.
Cocido montañés is a rich hearty Spanish bean stew, originally from and most commonly found in Cantabria in northern Spain.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
