- 1 lb. dry lima beans
- 1 1/2 lbs. pork loin “country style” ribs
- 1 yellow onion, chopped
- virgin olive oil
- 4 cloves garlic, whole
- 1 bay leaf
- 6-7 oz. chorizo sausage, sliced
- 1 Tbsp spanish sweet paprika
- salt to taste
Serves 6.
Quick “Soak” Method for Beans
Instead of soaking the beans overnight before cooking, try this method: Pour beans into a large pot or bowl and cover with cold water. Turn burner on high until the water comes to a boil. Boil for 1 minute and then turn off burner. Cover and let beans sit in the water for one hour.
Chop the onion into approximately 1/4-inch pieces. Cut pork into large pieces – about 2-inch squares.
Heat a pot with olive oil in bottom for sautéing. When hot, add onions, garlic and pork. Sauté until onions are transparent. Turn off heat.
Drain water from the beans. Place beans in the large pot where you sautéed the onions and pork. Add water to cover. Add the bay leaf, sliced chorizo and paprika. Place on stove and turn on high. When the water comes to a boil, reduce to medium. Water should be at a low boil. Cook until meat is tender. This takes approximately 1 1/2 hours.
Taste and add salt if necessary. Serve in soup bowls with bread.
