TODAY'S RECIPE:
FABADA

This is an adaptation of a famous Spanish sausage and bean dish.
Serves 8-10

1 pound Fava or large butter beans, dry
6 cups Water
4 cups Chicken broth
1 Onion, diced
1 Bell pepper, diced
4 cloves Garlic, minced
8 ounces Ham, large dice
8 ounces Chorizo sausage, large dice
6 ounces Morcillia (Spanish sausage), large dice (if available), optional
2 Tablespoons Olive oil

Soak the beans overnight. Drain. Add to a large soup pot. Add the water and broth. Cook until soft. While the beans cook, add the olive oil to a heavy skillet. Add the onion, pepper, and garlic. Cook until just soft. Add the ham and sausages. Cook for 3 minutes. Allow to rest until the beans are ready. Remove 1 cup of cooked beans. Add the onion-sausage mixture. Mash the cup of beans and stir into the pot. Simmer for 40 minutes. Serve warm.

More Free Recipes:

  1. TANDORI CHICKEN
  2. WHITE CORN CHOWDER
  3. FABADA
  4. RUMAKI
  5. SIRNIKI
  6. BIGOS
  7. HUNGARIAN PORK ROAST
  8. CHICKEN WITH MARSALA MUSHROOM SAUCE
  9. CRISP-SIDED SALMON
  10. Cool Hamburger Recipes
  11. Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
  12. Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
  13. Seafood Gumbo
  14. Fish and Chips
  15. Beef Brisket
  16. Bread Baking
  17. Chicken Fried Steaks
  18. Home Made Pet Treats
  19. Shrimp - Roasted Salmon
  20. Cornell Chicken
  21. Tortilla Soup and Burritos
  22. French Onion Soup
  23. Baked Halibut Steaks
  24. Muhammara Dip & Mexican Corn Bread Stuffing

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COOKING TIP:

Fish Facts: Tilapia
In the past, tilapia was sometimes referred to as "St. Peter's Fish."  Although most of the world (especially Asia and America) enjoys "farm-raised" tilapia, this freshwater fish has been caught in the waters of Eastern Africa for centuries.  Tilapia is prized for its mild, almost sweet flavor. Its low-fat flesh also contains very few bones.  This whitefish is delicious when grilled, baked, or broiled. Always season it lightly to avoid covering up its delicate flavor.

Art by Tina Wiesen
*****

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