Fabada (Fava Bean and Chorizo Soup) Recipe

  • 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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