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Wok eggs, fried rice and hot Dry Noodles.
This is a quick-and-easy version of the Spanish tapa known as fabada asturiana, a hearty stew of dried beans, sausage and other smoky, porky ingredients. We pared back on the meats, using only chorizo and ham, both of which lend deep flavor to the broth. The dish gets its name from the large beans that are traditionally used in its preparation, but we found that canned white beans worked well. We especially liked the relatively large size and creamy texture of cannellinis, but great northern and navy beans are fine, too. A pinch of saffron adds a very Spanish flavor and fragrance, while giving the stew an alluring golden hue.
tablespoon extra-virgin olive oil
medium yellow onion, chopped
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