Ingredients
1 pound Judion Dry Beans
6 cups Water for soaking beans
5 cups Chicken broth
1 Onion, diced
1 Bell pepper, diced
4 cloves Garlic, minced
8 ounces Jamon Serrano or Salt Pork, coarsely diced
8 ounces Chorizo sausage, coarsely diced
6 ounces Morcillia (Spanish sausage), coarsely diced (optional)
2 Tablespoons Extra Virgin Olive Oil
Prep Time/ Cook Time
Soak beans overnight, 3-4 hours simmering on the stovetop
Instructions
1) Soak the beans overnight in water. Drain.
2) Add beans and broth to a large soup pot. Cook until soft, approximately 3 hours.
Tip from Yaya's Kitchen: After several hours of cooking feel free to add additional broth or water to make the recipe like a soup, or keep it thick for a traditional taste!
3) In a separate pot add the Extra Virgin Olive Oil. Cook the onion, pepper, and garlic and until just tender.
4) To the onion mixture, add the ham and sausages. Cook for 3 minutes.
5) Remove 1 cup of cooked beans and coarsely mash. Return the mashed beans to the pot containing the remainder of the whole beans.
6) Add the onion-sausage mixture to the beans Simmer for 40 minutes.
7) Add Salt to Taste
Tip from Yaya's Kitchen: Don't add the salt until the very end of the recipe, after you taste it. Depending on the type of Jamon and sausages you add, the dish may not need any additional salt.
8) Serve and enjoy!
