• 12servings
  • 665minutes
  • 510calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb. dried large lima bean s, haricot beans or white beans

  2. 6 slices OSCAR MAYER Bacon , chopped

  3. 2 medium onion s, chopped

  4. 2 medium leek s (about 1 lb.), sliced including

  5. 1/3 of the green part

  6. 1 medium carrot , peeled, chopped

  7. 10 cloves garlic , sliced

  8. 3 smoked ham hock s (2 lb.)

  9. 1 lb. blood sausages (morcilla or boudin noir) , cut into 3/4-inch pieces

  10. 3 longaniza (spicy pork) sausages (3/4 lb.), cut into 3/4-inch pieces

  11. 2 bay leaves

  12. 1 Tbsp. paprika

  13. 1/2 tsp. salt

  14. 1/2 tsp. pepper

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.


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