Fabada

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I faithfully watched the foodie/travel show, spain - on the road again, all winter. i made this recipe and it was delicious. as we don't have blood sausage in greece, i subbed a pound of a local, dry sausage.

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Steps

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Drain the beans.

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Put them in a large pot , add water to cover by 2 inches , and bring to a boil.

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Skim off any foam , lower the heat to a simmer , and add the olive oil , saffron , pimentn , garlic , ham hock , and bacon.

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Simmer for 1 hour , adding more water as necessary to keep the beans covered.

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Add the chorizo , morcilla , and onion and simmer for another 2 hours , or until the beans are very soft.

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Add water as necessary to keep the beans and meats covered.

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Remove from the heat , remove the meats , and let cool slightly.

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Remove the meat from the ham hock and shred it into bite-sized pieces.

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Cut the bacon into 1-inch chunks and cut the sausages into thick slices.

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Discard the garlic and onion , ladle the beans into bowls , and nestle the various meats in the beans.

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Ingredients

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dried fava beans, extra virgin olive oil, saffron thread, smoked paprika, garlic cloves, smoked ham hock, thick slab bacon, spanish chorizo, blood sausage, onion