Name: Fabada
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Dried Asturian fabada beans or dried lima beans - 1 pound; Salt pork - ¼ pound; Water - 10 cups; Crushed saffron threads - ½ teaspoon; Serrano ham, cut into 1/4-inch cubes - 8 ounces; Spanish chorizo sausage, casing removed, sliced 1/2-inch thick - 8 ounces; Morcilla sausage or blood sausage, sliced 1/2-inch thick - 8 ounces; Bay leaf - 1

Ingredients for - Fabada

1. Dried Asturian fabada beans or dried lima beans 1 pound

2. Salt pork ¼ pound

3. Water 10 cups

4. Crushed saffron threads ½ teaspoon

5. Serrano ham, cut into 1/4-inch cubes 8 ounces

6. Spanish chorizo sausage, casing removed, sliced 1/2-inch thick 8 ounces

7. Morcilla sausage or blood sausage, sliced 1/2-inch thick 8 ounces

8. Bay leaf 1

How to cook deliciously - Fabada

1 . Stage

Cover beans with ample hot water and allow to stand overnight.

2 . Stage

Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.

3 . Stage

Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.

4 . Stage

Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.