Fabada (Fava Bean and Chorizo Soup) Recipe
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1 pound fava beans
4 small Premio chorizo sausages or 2 large ones, chopped
2 Premio kielbasa sausages, chopped
1/2 pound ham hocks
2 cups low-sodium chicken stock
1 carrot - chopped
1 onion - diced
2 garlic cloves
1/2 teaspoon paprika
1 bay leaf
saffron (a few threads)
2 tablespoons olive oil
2 tablespoons chopped parsley
salt to taste
Soak the fava beans in water overnight. Drain, rinse thoroughly, and drain again.
Heat oil in large saute pan over medium high heat.
Add the chorizo, kielbasa, and ham hock, and sear meat on all sides; then place the meat in a large stew pot over medium heat.
In the pan with the meat drippings, saute the onion, carrot, garlic, paprika, and saffron for a 5-7 minutes over medium heat. Add additional oil if necessary. Add to the stew pot along with the chopped parsley and bay leaf.
Add beans to stew pot. Add chicken broth and extra water (if necessary) to cover all the beans and meat.
Bring to boil over medium-high heat. Turn down the heat and simmer for about 1 1/2 hours or until beans are tender. Make sure the beans are always covered with liquid, adding water if necessary.
Take several beans, mash them up, return them to the pot and cook uncovered for several minutes.
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