Description
I faithfully watched the foodie/travel show, spain – on the road again, all winter. I made this recipe and it was delicious. As we don't have blood sausage in greece, i subbed a pound of a local, dry sausage.
Ingredients
- Dried Fava Beans
- Extra Virgin Olive Oil
- Saffron Thread
- Smoked Paprika
- Garlic Cloves
- Smoked Ham Hock
- Thick Slab Bacon
- Spanish Chorizo
- Blood Sausage
- Onion
Instructions
- Drain the beans
- Put them in a large pot, add water to cover by 2 inches, and bring to a boil
- Skim off any foam, lower the heat to a simmer, and add the olive oil, saffron, pimentn, garlic, ham hock, and bacon
- Simmer for 1 hour, adding more water as necessary to keep the beans covered
- Add the chorizo, morcilla, and onion and simmer for another 2 hours, or until the beans are very soft
- Add water as necessary to keep the beans and meats covered
- Remove from the heat, remove the meats, and let cool slightly
- Remove the meat from the ham hock and shred it into bite-sized pieces
- Cut the bacon into 1-inch chunks and cut the sausages into thick slices
- Discard the garlic and onion, ladle the beans into bowls, and nestle the various meats in the beans