Fabada Asturiana

One of my favorite cookbooks of the last few years has been 1080 Recipes, the Spanish book by Simone and Ines Ortega. I am a sucker for a good fabada anytime, especially in the winter. Their recipe is very simple and absolutely terrific. For yesterday's rendition I had not fabes, but giant judiones from Astorga, León. The beans, chorizo, and morcilla were all from latienda.com, from whom some friends and I help each other out on shipping and order lots of stuff. The recipe calls for pig's foot of which Kroger had none, but no big loss. I use two teaspoons of hot pimentón to the recipe's one. A smoked ham hock replaces the serrano hock which I don't see much of in Murray, KY. I fed 5 with this recipe last night and there are still leftovers for two. It really is one of my favorite dishes now and although it can take a while for the beans to become tender, it is well worth the wait.

Wow, fabulous! Great photos! The cold weather here is inspiring us to put a pot of soup together today and this is a real inspriation. Thank you! --Joy