Fabada Asturiana

Recipes like this are a great example of how awesome cooking is. I first saw this delicious Spanish recipe at Caroline's Cooking and looked and looked around to know more about this recipe. There are three main parts, beans, pork, and paprika. And they all cook down in to a mellow and savory bean stew that is delicious with crusty bread and some good olive oil drizzled on top.

1/4 c. olive oil
12 oz. dried white beans
2 ham hocks
1 (8 oz.) dry chorizo 
2 onions
4 large cloves garlic, smashed
1 Tbsp. paprika
1/4 tsp. pepper
2 Tbsp vegetable or chicken bouillon
Water to cover

Green onions and crust bread

In a large bowl cover the beans with water and enough over the top to cover by two inches. Let soak overnight or for 8 hours. 

Heat the oil in a large cast iron pot and heat. Add the onion and sauce until translucent. Drain the beans and add to the pan. Add the ham hocks and cover with water. Simmer for 45 - 60 minutes until the beans are starting to get tender. Scoop the scum from the top as needed. 

Add the whole chorizo, garlic cloves, paprika, peppers, and bouillon. Keep simmering for another 45 minutes or until the beans are very tender. 

Top with green onions and enjoy with crusty bread.

Remove the chorizo and ham hocks. Remove the meat from the hocks and discard the bones and fat. Chop the ham and the chorizo and return to the pot.


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