August 10, 2006

Fabada

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Fabada

A simplified version of the Spanish/Filipino bean stew, Fabada.
  • Soak white beans overnight, drain, fill pot with water to cover beans 1 inch. Bring to a boil, simmer on low heat for 1 hour, add 4 garlic cloves, 1 onion (in chunks), 1 bay leaf, 1 teaspoon salt, 2 Spanish chorizos or Portuguese chouri├žo, a big chunk of smoked ham, then simmer another hour. Fish out the sausages and ham, cool slightly, then slice the sausages and cut the ham into small portions. Enjoy.
*I don't put morcilla (blood sausage) because I don't like its metallic taste which no amount of seasoning can mask.

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