Fabada 2
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INGREDIENTS 2 pounds very large dried white beans 3/4 pound Morcilla (blood sausage)* 3/4 pound dry chorizo, Goya brand is good 1 pound smoked pork hocks, cut in several pieces 3/4 pound slab bacon, cut in chunks Salt 2 tablespoons olive oil 2 cloves garlic, crushed 1 tablespoon paprika Soak the beans the night before in water enough to cover. Using the same water in which they have been soaked, place the beans on the stove, adding the blood sausage, chorizo, hocks,and bacon. Bring to a boil, then add 1/2 cup cold water to cut the boil. Cover and simmer very slowly - the beans will probably take over 2 hours to become tender. Test frequently to avoid overcooking, and remove from the heat immediately when they are done. Taste for salt, and add to your liking. In a small saucepan, heat the oil, garlic and paprika until the garlic begins to sizzle. Add this to the beans, stir gently, cover and let sit for at least 1 hour. To serve, reheat and transfer to a large, shallow casserole, arranging the meats on the top. *NOTE - You might not be able to find Morcilla unless you have a Spanish market near you. If you can't find it, omit it.