Fabada Asturiana (White bean Soup)

This is one of my favorite bean soups it it great when is cold outside or just because. You could make it vegetarian only if you like.

The famous Asturian stew is the large white bean called fabes. A major Asturian crop, the fabe boasts a thin skin that gives way to rich, buttery flesh. When stewed, it soaks in the surrounding flavors while adding a comforting creaminess.

Serves 6

Ingredients

2 oz. slab bacon, finely chopped

4 oz. ham steak, cut into ½ inch cubes

1 pkg. (3.5 oz.) Good Chorizo, cut into ½ inch slices

2 tbsp. Sofrito

2 packets Ham-Flavored Concentrate

1 packet Sazón with Saffron

4 cans (15.5 oz. each) Cannellini Beans or large white kidney beans

1 small MORCILLA (blood sausage), about 4 oz

2 cans 14 oz chicken stock

Directions

1.	Add bacon to medium, heavy pot over medium-high heat. Cook, stirring with wooden spoon, until fat is rendered. Add ham and chorizo; cook, stirring occasionally, until light golden brown on all sides, about 7 minutes. Add sofrito, ham-flavored concentrate and sazón to pot; cook until fragrant, about 2 minutes.
2.	Add chicken stock to pot. Using wooden spoon, scrape up any morsels stuck to bottom. Bring mixture to a boil. Add beans and morcilla to pot; bring to a boil. Reduce heat to medium low and simmer until flavor comes together and mixture thickens, about 12 minutes.
3.	Transfer morcilla to cutting board; cut into ½ inch slices. Return to pot. Evenly divide soup among shallow serving bowls. Serve with some crusty bread to soak up the juices.