Fabada Asturiana

DIRECTIONS

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