Betty'S Spanish Bean And Sausage Stew - cooking recipe

Ingredients

1 lb. small dried white beans (Great Northern or navy)
2 Tbsp. olive oil
1 large onion, chopped
1/4 lb. slab bacon or salt pork, cut into 1/4 inch pieces
2 cloves garlic, chopped
1/4 lb. smoked ham, cut 1/4 inch thick
5 c. water
3/4 lb. dry chorizo, cut into 1/2 inch pieces
1 Tbsp. paprika
2 sprigs parsley
2 bay leaves
1 small tomato, chopped
1/2 tsp. ground cumin
salt and red pepper to taste

Preparation

Soak beans 6 to 8 hours or overnight at room temperature in a large deep pot covered with 2 inches of cold water.
Drain beans into colander; dry the pot.
Heat oil in same pot over medium heat.
Saute onion, bacon and garlic until onion is wilted.
Cut ham into 1 inch pieces; add to beans, 5 cups water, chorizo, paprika, parsley and bay leaves.
Bring to boil; cover.
Reduce heat; simmer 45 minutes.
Add tomato, cumin, salt and pepper. Cook 15 to 25 minutes more or until beans are tender.
Skim fat. Remove from heat and let stand covered 5 minutes before serving. Makes 6 to 8 dinner servings.