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Ingredients

1 pound dried Asturian fabada beans or dried lima beans ¼ pound salt pork 10 cups water ½ teaspoon crushed saffron threads 8 ounces 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 1 bay leaf

Nutrition Info

602.8 calories carbohydrate: 36.8 g cholesterol: 91 mg fat: 38.7 g fiber: 10.8 g protein: 26.5 g saturatedFat: 14.5 g servingSize: - sodium: 1202.1 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

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

8 servings

A traditional Spanish bean and ham dish, from the Asturias region.