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Main dishes

Asturian Bean Stew with Sausages -- (Asturia, Spain)

Asturian Bean Stew with Sausages -- (Asturia, Spain) recipe
photo by:kraft
Este plato lo he comido en Cuba y en España. Delicioso! Chaoooo
posted by
Milagros
on 1/29/2005
time
prep:
20 min
total:
11 hr 5 min
servings
total:
12 servings, about 1 cup each
Magazine Acquisition

What You Need

1
lb.  dried large lima beans, haricot beans or white beans
6
slices  OSCAR MAYER Bacon, chopped
2
medium  onions, chopped
2
medium  leeks (about 1 lb.), sliced including 1/3 of the green part
1
medium  carrot, peeled, chopped
10
cloves  garlic, sliced
3
 smoked ham hocks (2 lb.)
1
lb.  blood sausages (morcilla or boudin noir), cut into 3/4-inch pieces
3
 longaniza (spicy pork) sausages (3/4 lb.), cut into 3/4-inch pieces
2
 bay leaves
1
Tbsp.  paprika
1/2
tsp.  salt
1/2
tsp.  pepper

Make It

SOAK beans overnight in enough water to cover by 2 inches; drain.

COOK bacon in large stockpot on medium-high heat 4 min., stirring occasionally. Add onions, leeks, carrots and garlic; stir. Reduce heat to low; cook 15 min., stirring occasionally. Add beans, ham hocks, sausages, bay leaves and paprika. Add enough water to just cover ingredients in stockpot. Bring to boil over medium heat, stirring occasionally. Skim off foam and fat from top of stew. Reduce heat to low.

SIMMER, partially covered, 2-1/2 hours or until beans are tender. Skim fat from top of stew. Remove ham hocks. Remove meat from the bones. Return meat to pot; discard bones. Remove bay leaves; discard. Season with salt and pepper.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Substitute
Substitute chorizo sausages for the longaniza sausages.
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