Betty'S Spanish Bean And Sausage Stew

• 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

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

white beans, olive oil, onion, bacon, garlic, ham, water, dry chorizo, paprika, parsley, bay leaves, tomato, ground cumin, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226281 (may not work)