Speedy Spanish Fabada

1/2 pound thick-cut smoked bacon, cut into 1-inch pieces

1 large yellow onion, thinly sliced

1 yellow bell pepper, cored and thinly sliced

6 cloves garlic, minced

Pinch saffron threads (about 8)

1 tablespoon smoked paprika

3 cans (15 ounces each) butter beans, drained (any large white bean could be substituted)

½ pound Spanish chorizo, casing removed, finely chopped

¼ pound serrano ham, finely chopped

½ pound smoked ham, finely chopped

2½ cups water

In a large Dutch oven over medium-high, cook the bacon until it is lightly browned and has rendered enough fat to liberally coat the bottom of the pan, about 5 minutes.

Add the onion, pepper and garlic, then saute until the onions just begin to brown, about another 5 minutes. Add the saffron and smoked paprika and cook, stirring constantly, for another minute.

Add the beans, chorizo, serrano and smoked hams. Add the water, bring to a simmer, then cover, reduce heat to simmer, and cook for 15 minutes.

Serves six.

@Recipe nutrition:Nutrition values per serving: 588 calories (323 calories from fat), 36 g fat (13 g saturated), 39 g carbohydrates, 10 g fiber, 38 g protein, 94 mg cholesterol, 2,411 mg sodium.

J.M. Hirsch, Associated Press