1 lb chorizo
1 T lard
1/4 lb salt pork, finely diced
1/2 C finely chopped scallions
1 t finely chopped garlic
1/2 C dry white wine
1/2 C water
1 T finely cut fresh mint
1 small bay leaf, crumbled
1/2 t salt
Fresh-ground black pepper
4 C cooked fava beans (or substitute lima beans)
2 T finely chopped parsley
Place the sausages in a skillet and prick a couple of times with a knife. Add enough water to cover completely and bring to a boil. Reduce heat and simmer for 5 minutes. Drain on paper towels and slice into 1/4-inch thick rounds
In a heavy 3- to 4-quart casserole, melt lard over moderate heat. Add salt pork and render until it’s golden brown. Transfer the pork to paper towels to drain.
Add the scallions and garlic to the fat in the pan and cook for about 5 minutes. Pour in the wine and water and add the sausages, pork, mint, bay leaf, salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, for 20 minutes.
Add the beans and parsley and simmer, uncovered, stirring frequently, for 10 more minutes, until the beans are heated through.