Although almost any vegetable may be used in stir fries, the star of this dish is the ginger. Stir fries just need a short amount of time to prepare. Although it’s quick and simple to prepare, get all of your ingredients ready (including mixing the sauce) before you start since things move quickly! Sliced green onions are used as a garnish when serving with rice.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 8 hrs 20 mins |
| Total Time: | 11 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound dried Asturian fabada beans or dried lima beans
- ¼ pound salt pork
- 10 cups water
- ½ teaspoon crushed saffron threads
- 8 ounces serrano ham, cut into 1/4-inch cubes
- 8 ounces Spanish chorizo sausage, casing removed, sliced 1/2-inch thick
- 8 ounces morcilla sausage or blood sausage, sliced 1/2-inch thick
- 1 bay leaf
Instructions
- Cover beans with ample hot water and allow to stand overnight.
- Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
- Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
- Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 11 g |
| Protein | 27 g |
| Saturated Fat | 15 g |
| Sodium | 1202 mg |
| Sugars | 5 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipt, but it is never a good idea to soak dried beans with hot water. 1) It will go cold fairly quickly, = cold water. 2) At first, while it is still hot, it will cook the beans skins making them tough. For the same reason, never add salt to a dry bean dish until the end of cooking. Chas from Jersey, (Home of “Bean Crock”)
If you don’t want to sit there and stir this thing every 5 minutes (the beans do get soft and stick to the bottom)… just buy 2lbs of canned white beans. They are already soft, all you have to do is add them 30 minutes before the whole thing is done…. tastes the same and you save a lot of time.
The pros and cons…. The plus is that this is ALL protein, no carbs. The meat-loving half of our family really liked this one. It is also a good filling meal that won’t leave you hungry after a few hours. The cons: first, this takes a lot of attention because as the beans get softer they begin to mush and stick on the bottom of the pan (it’s a nice consistency when it’s finished, but you have to stir every 10-15 minutes for the last 2-3 hours). Second, this is LOADED with fat. And third, it is quite costly. The taste was pretty good, and it is an interesting dish, but not worth the time.
Nice weekend recipe- my fiance loves pork, and he also loves every time I season dishes with saffron, so I thought I’d give this a try- he devoured it! I just wish that I hadn’t halved recipe! ;p Thanks so much for sharing Mary Beth!
omg yummy
I had never made this or even heard of this until I stumbled upon this recipe. Had a hard time “experimenting” with saffron since it is so costly. Took a leap of faith and was blessed. Thank you for this submission.
Amazing doesn’t begin to describe how good this is! And you can substitute other sausages – play around with your favorites!
Amazing.