| | Directions |
- Soak the fava beans in water overnight. Drain, rinse thoroughly, and drain again.
- Heat oil in large saute pan over medium high heat.
- Add the chorizo, kielbasa, and ham hock, and sear meat on all sides; then place the meat in a large stew pot over medium heat.
- In the pan with the meat drippings, saute the onion, carrot, garlic, paprika, and saffron for a 5-7 minutes over medium heat. Add additional oil if necessary. Add to the stew pot along with the chopped parsley and bay leaf.
- Add beans to stew pot. Add chicken broth and extra water (if necessary) to cover all the beans and meat.
- Bring to boil over medium-high heat. Turn down the heat and simmer for about 1 1/2 hours or until beans are tender. Make sure the beans are always covered with liquid, adding water if necessary.
- Take several beans, mash them up, return them to the pot and cook uncovered for several minutes.
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| Ingredients | | - |  | 1 pound fava beans |
| - | | 4 small Premio chorizo sausages or 2 large ones, chopped |
| - | | 2 Premio kielbasa sausages, chopped |
| - | | 1/2 pound ham hocks |
| - | | 2 cups low-sodium chicken stock |
| - | | 1 carrot - chopped |
| - | | 1 onion - diced |
| - | | 2 garlic cloves |
| - | | 1/2 teaspoon paprika |
| - | | 1 bay leaf |
| - | | saffron (a few threads) |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons chopped parsley |
| - | | salt to taste |
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