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.
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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.
