“Quick” Fabada

Heat olive oil in a saucepan. Once the oil is hot, add onions, garlic, and bay leaf. Sauté until onions are soft and translucent.

Add bacon and cook until fat is rendered and sides are starting to curl, but not crisp.

Add chorizo and cook until the lovely orange oil is released and chorizo is almost done.

Add one can of beans with its liquid and one can of drained beans. Stir and bring to a simmer. If the mixture looks too dry, add some of the reserved bean liquid. Taste and season with salt and pepper.  

Tip:  If you have Pimenton de la Vera (a Spanish smoked paprika), add about 1/4 teaspoon or so to the pot when you add the beans-it will give the flavor an extra Spanish oomph!