Fabada Asturiana

• 1 yellow onion, cut in bite-size square chunks
• 1 green bell pepper, cut in bite-size square chunks
• 1 red bell pepper, cut in bite-size square chunks
• 1/4 cup olive oil
• 3 garlic cloves, mashed with 1 teaspoon salt
• 6 slices bacon, chopped
• 4 (14 1/2 ounce) cans butter beans
• 2 cups chicken stock
• 1/4 cup sherry wine
• 1 lb smoked ham, cut in chunks
• 1 teaspoon achiote (Bijol powder)
• salt
• black pepper
• masa harina (2 tablespoons mixed with 1/2 cup water)
• 1 cup whole milk

1. In an 8-quart stockpot, saute onion and peppers in heated olive oil to release flavor, about 3-4 minutes.
2. Add in mashed garlic and chopped bacon during the last couple of minutes; stir constantly to prevent garlic from burning.
3. Add 3 cans of butter beans, including the liquid.
4. Add in chicken stock, sherry, and ham chunks; stir in Bijol powder.
5. Take the remaining can of butter beans, mash them, and stir into the pot.
6. Simmer on low for about 1 hour, stirring occasionally.
7. Add in chunks of morcilla or chorizo as desired, during the last 20 minutes of simmering.
8. Add masa flour mixed with water to thicken, stirring constantly.
9. Stir in the milk, bring almost to a boil, remove from heat and serve.

yellow onion, green bell pepper, red bell pepper, olive oil, garlic, bacon, butter beans, chicken stock, sherry wine, ham, bijol powder, salt, black pepper, masa harina, milk

Taken from www.food.com/recipe/fabada-asturiana-404944 (may not work)