Fabada Asturiana

First, soak the lima beans.

All in.

Fabada Asturiana
makes 1 giant pot

1 – 1 1/2 lbs Alubia Vasca, soaked
(Here, I’m using giant white lima beans.)
2 onions, diced
olive oil
8-10 cloves of garlic, sliced
1 red pepper, roasted, diced
1 red pepper, minced
5-6 cups chicken stock
2 Tablespoons sweet paprika
1 teaspoon hot smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
pinch saffron
1 fresh bay leaf
2 lb chorizo sausage
1/2 – 1 lb bacon, cubed
1 lb morcillia (None on hand, I left this out.)
1 teaspoon fine sea salt
2 ounces sherry
1 Tablespoon brown sugar

After soaking beans overnight, drain.  Cover with fresh water in a large stock pot and bring to a boil.  Boil for 5 minutes.  Then, remove from the heat and let sit for 30 minutes.  After 30-40 minutes.  Drain beans and remove and loose skins.

After 30 minutes, place a large stock pot on the stove.  Saute onion in olive oil until light golden.  Add bacon.  Sauté until golden.  Add peppers and garlic.  Stir and sauté for another minute or two.  Add chicken stock and all remaining ingredients except the sausage (but, including the beans).  Simmer for 30 minutes.  Test beans.  If beans are firm, yet, tender enough to eat, add the sausage.  Add chicken stock or additional water, as needed.  Simmer beans until tender, but, not falling apart.  The beans should maintain their shape.

Serve with warm, crusty bread.