Soups & Stews > Spain > Fabada >
Fabada
White Bean Stew
1 LB dry lima beans
Water
1-1/2 LBS boneless pork loin ribs
1 onion, chopped
Olive oil
4 cloves garlic, chopped
1 bay leaf
7 oz. chorizo sausage, sliced
1 TBS sweet paprika
Salt & black pepper to taste
Place beans in a large cooking pot; cover with water. Bring to a boil and cook for about one minute; remove from heat. Cover and allow beans to sit in the water for one hour. Chop onion into 1/4-inch pieces. Cut pork ribs into two-inch square pieces. Coat bottom of a large skillet with olive oil; heat on medium. Add chopped onions, garlic and pork; sauté until onions are transparent. Drain beans and add to skillet; add more water to cover mixture. Add the bay leaf, sliced chorizo and sweet paprika. Season with salt and black pepper to taste. Bring mixture to a boil and then reduce heat to medium. Simmer until meat is tender, about one hour to ninety minutes. Serve.
*Fabada image (C) W. Todd K. (2010). Used under the Creative Commons Attribution 3.0 Unported license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Savory Spain
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