History

The name means shaken broad beans: the cook moves the pot with a shake rather than a spoon so the tender beans stay whole and the sauce thickens. Benidorm's tourist office counts the stew among its traditional recipes, and food writers name it as one of the four dishes to know in the town. It is a huerta dish made with fresh beans, artichokes and green garlic, enriched with fresh sausages, botifarra and pork belly.

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Make it at home

Yield Serves 4Hands-on 25 minTotal 1 hrDifficulty Easy

Ingredients

  • 1kg shelled tender broad beans
  • 1 onion or 2 spring onions
  • 2 artichokes, quartered
  • 3 stalks green garlic
  • 50g botifarra (black pudding)
  • 4 fresh white sausages
  • 2 or 3 strips pork belly
  • 1 teaspoon sweet paprika
  • A sprig of mint
  • 500ml water
  • 5 tablespoons olive oil
  • Salt and pepper
  • 4 eggs (optional)

Method

  1. Chop the onion and green garlic finely, quarter the artichokes and cut the pork belly, sausages and botifarra into small pieces.
  2. Soften the onion, garlic and artichokes in the olive oil in a heavy pot.
  3. Add the meats and fry until they release their fat and colour lightly.
  4. Add the beans and shake the pot to coat them; sprinkle over the paprika and quickly pour in water to cover.
  5. Simmer, shaking the pot from time to time and never stirring, until the beans are tender and the sauce thickens.
  6. Season, add the mint, and if you like crack an egg per person on top and cover until just set.

Tip from the editors. Shake, do not stir: a spoon breaks the beans and turns the stew to mush.

Where to eat faves sacsaes

Faves sacsaes in Benidorm

Featured by TableJourney as a signature dish of Benidorm. See where to eat Faves sacsaes in Benidorm or the Benidorm signature dishes guide.

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