Fabada (Fava Bean and Chorizo Soup)

Ingredients:
1 lb. Fava beans
4 small chorizo sausages or 2 large ones, chopped
1/4 lb. pancetta, chopped (not Spanish, I know, but I like the added flavor)
1/4 lb. jamón serrano, chopped
1/2 lb. ham hocks
2 cups low-sodium chicken stock
1 carrot, chopped
1 onion, diced
2 garlic
1/2 tsp. paprika
1 bay leaf
a few threads of saffron
2 tablespoons olive oil
2 tablespoons chopped parsley
Salt to taste

Soak the white beans in water overnight. Drain, rinse thoroughly and drain again.

Heat oil in large saute pan over medium high heat. Add the chorizo, pancetta, jamon serrano and other meat products and sear meat on all sides. (It's okay if it isn't completely seared-just do the best you can to brown the meat). Place meat large stew pot over medium heat.

In pan with 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 stew pot, along with chopped parsley and bay leaf.

Add beans to stew pot. Add chicken broth and extra water if necessary to cover all the beans/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.

Serve with good crusty bread.

To buy good chorizo or other Spanish products in Boston, I LOVE Las Ventas. Its owner, Julio de Haro. owns the tapas restaurant next door, Estragon (I haven't been there yet as I am a big fan of Dali), and always gives me free samples of cheeses, sausages, etc. They also do lunch sandwiches. Mmmm...