The Pacific Northwest is well known for its gray, foggy, rainy, and cold days during winter. The weather is in charge. These are the days we are just beginning to experience after a very mild fall.
Hence, remaining at home, cozy, warm, comfortable, and of course well fed, is what we seek. When the skies ahead are overcast, and it’s cold outside, stew-based cooking is what I love. One pot, one dish, pleasing everyone at the table. What could be better to warm us all than a homemade, simple Fabada. Perhaps a hug. This is what we feel when eating fabada, as it hugs one with every spoonful.
At home we made a simplified fabada, a recipe that I have shared with you before, and that I have repeated over and over again this winter, because it is a hit at home. I’m sure it will be in yours too.
Lima beans are a must-have ingredient, and chorizo is the seasoning and a hearty ingredient. Both make this dish irresistible and comforting.
Warms you, or should I say, hugs you..
- 1 large sweet onion
- 1 pound of dried Asturian fabada beans or dried Lima Beans
- 6 ounces quality Spanish chorizo
- 12 cups water
- ½ tsp saffron threads (optional)
- 5 ounces Serrano ham
- 1 bay leaf
- In a large saucepan fill ½ full with water and bring to a boil over high heat. Add salt, onion and bay leaf, and allow to boil for 15 minutes. Stir in saffron and diced ham; simmer for 10 minutes. Add the chorizo, and cook for 10 minutes more. Add beans. Reduce heat to low, 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.