Name: Spanish-Style Sausage and Bean Stew
Cook time: 30 min
Total time: 95 min
Yield: 6 servings

A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

Katie Button

Fabada is a warm, hearty, and extremely satisfying stew that hails from Asturias in Northern Spain. The region is rustic and rugged, and fabada represents that character well. For Cúrate, La Bodega, and Cúrate at Home, we make the Spanish-style sausages using carefully sourced local and regional pork, purchased whole and processed in our charcuterie kitchen. If you can’t find these exact sausages, get creative—bratwurst, Italian sausage, or others that are more widely available would be delicious.

Katie Button's Spanish-Style Sausage and White Bean Stew

Spanish-Style Sausage and Bean Stew

Meet The Creator

Home matters. For Chip and me, there is nothing more valuable or essential to our well-being than the way our family feels when we are home. This philosophy

Introducing: Hotel 1928

Fried green tomatoes are delicious, but fried okra, well that’s a dish that is close to my heart.  I grew up eating fried okra, so these are two delicious items that you can prepare at the same time. I’m excited to share this recipe, so you can make them at home. Green tomatoes and okra are both seasonal ingredients. If frying okra out of season, you can use frozen okra that’s been thawed.

Millie Peartree's Fried Okra and Fried Green Tomatoes

Fried Okra and Fried Green Tomatoes

“There are some meals you know are special because of the time they require or the long list of ingredients they call for. Other times, I find joy in recipes that can be as creative or straightforward as I want. The base of this recipe offers that flexibility. Flatbread is delicious with a simple, traditional hummus or dip, but I also love piling on veggies from the garden, or as this recipe calls for, a little bit of prosciutto and arugula.” — Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Balsamic-Glazed Prosciutto Flatbread

Balsamic-Glazed Prosciutto Flatbread

If you’re looking for a side table you can make yourself and customize, we’ve got a simple idea for you! We’re going to walk you through the steps to building

How to Build and Style a Side Table

What we love most about this tortilla soup recipe is that it’s not only easy to make, but it’s also very customizable. Add or subtract as many toppings as you

Tortilla Soup Recipe

The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.

Katie Button's Orange and Honey Braised Mushrooms

Orange and Honey Braised Mushrooms

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Truffle Butter

As spring rolls around, we want the sights, sounds and scents of the season to be reflected in all that we do at Magnolia—from the spring install at the menu at Magnolia Table.

On the Menu at Magnolia: Spring 2019

Lighting is an easy swap to make a space feel fresh and new. On a side table or by a lounge chair, see where to place lamps in your home for a welcoming glow. 

Where the Light Goes: A Guide to Lamps

Do you like happiness? If you don’t, then this recipe isn’t for you. But if you do, then let’s make my macaroni and cheese together. This is the dish that put me on the map. It’s the one everyone talks about and the one that every person who comes over for dinner begs me to make. And the beauty is, it’s so simple. You’ll have friends begging you for this recipe.

Macaroni and Cheese

Our children’s book, We Are the Gardeners, is finally here! The kids and I have been working on this project for a little over a year, and I’m excited to be

The Making of We Are the Gardeners

Our new series, Fixer Upper: Welcome Home, is finally kicking off, and we can’t wait to show you all that we’ve been working

Fixer Upper: Welcome Home—Episode 1

Here you can read Chip's thoughts from our summer issue of Magnolia Journal on identifying the things in your own life that are worth the

Chip's Column: fear-less

For marinated mushrooms, I usually select a combination of baby bella and shiitake mushrooms. They are tender and lend a pretty, deep brown color to the dish. Lion’s mane, oyster and button mushrooms would also work well here. To clean the mushrooms, trim the stem and gently remove dirt or debris. For shiitakes, remove the entire stem from each mushroom because it’s usually too fibrous to eat. Shiitake stems can be dried in a paper bag in the fridge and used to make stock at a later date. Use marinated mushrooms in salads, on charcuterie boards, or enjoy as is for a healthy snack. Make a vinaigrette with the leftover marinade or use it for a second batch of marinated mushrooms!

Katie Button's Seared and Marinated Mushrooms

Seared and Marinated Mushrooms

We often use Mother’s Day as a time to say thank you for how the women in our lives have shaped us, and of course that’s a good thing. We wouldn’t be who we

Here's To Her

These are, hands down, my kids’ favorite breakfast. Who am I kidding? They’re my favorite, too, especially when served alongside eggs—I can’t get enough of that combination of sweet and salty. These are definitely a labor of love, but honestly I think we all enjoy preparing them almost as much as we like to eat them. I’m in my happy place anytime I get to work with dough. Mixing the ingredients together into a cohesive whole, draping a towel over the bowl and letting the dough rise, punching it down, and then rolling, filling, and shaping it—the ritual of every step brings me pure joy. Whenever I bust out the ingredients for these squares, the kids know it’s a good day. I make these a lot during school holidays when there’s time in the morning for them to help. Duke and Emmie stand at attention with the measured ingredients waiting for the sign from me that they can dump them into the bowl, and then the older two help me roll out the dough and compose each layer. Drake loves that he’s finally allowed to use a big knife to cut the squares before they’re baked, and then he and Ella apply the egg wash to the tops of them. The kids understand that the bit of extra effort required for these squares makes them something really special.



I think it probably helps that these squares are the best iteration of a cinnamon roll that any of us has ever tasted. It can be hard to get a good balance with cinnamon rolls—they either have too much bread or too much cinnamon. The way I make these, rolling and folding them repeatedly so that the filling is between several thin layers of dough, results in a square that has a perfect amount of both bread and cinnamon, so every bite is balanced.

Cinnamon Squares

Cooking a leg of lamb can be intimidating, but you’ll be surprised at how quickly this comes together. It’s a great option for a weeknight get-together because you can season the meat a day or two ahead of time and then just fire up the grill. When purchasing a leg of lamb from the butcher counter, ask the butcher to debone and butterfly the leg for you. Serve it with roasted potatoes, grilled veggies, or a room-temperature pasta salad.

Katie Button's Roasted Leg of Lamb with Herbs

Roasted Leg of Lamb with Herbs

Wreaths, of all shapes and sizes, are telltale signs that a new season has arrived. Whether yours finds a home on the front door, above a mantel, or in the

Four Ways to Spruce Up a Holiday Wreath

Roasted carrots are a crazy-simple side dish. There are a couple of things to remember to make them delicious: keep the oven hot enough to develop some caramelization; look for carrots that are consistent in size so they cook at the same rate; don’t worry about peeling them — a little scrub under running water does the trick. This recipe dresses the simple roasted carrots with a tasty sauce that’s tangy from vinegar and orange juice, with depth and sweetness from maple syrup.

Katie Button's Orange and Maple-Glazed Carrots

Roasted Carrots with Orange-Maple Glaze

In busy seasons, one thing that I always look forward to is a slow Sunday at home with my family. For us, that can look like spending some time in the garden,