Fabada Asturiana

Ingredients12

• dried large white beans (fabes)500 g
• cured pork shoulder (lacón)300 g
• streaky pork belly200 g
• Asturian chorizo2
• Asturian blood sausage (morcilla)2
• onion1
• garlic3 cloves
• olive oil2 tbsp
• sweet paprika1 tsp
• saffron threads1 pinch
• bay leaf1
• saltto taste

Method

1. Soak the beans in plenty of cold water for at least 8 hours, then drain.
2. Put the beans in a heavy pot with the pork shoulder, pork belly, chorizo, onion, garlic, bay leaf, and enough cold water to cover by a few centimeters.
3. Bring slowly to a bare simmer, skimming off the foam, and cook gently for about 2 hours, never letting it boil hard.
4. Add the blood sausage, paprika, and saffron and continue simmering until the beans are tender and the broth is thick, about 30 to 45 minutes more.
5. Season with salt near the end so the beans stay intact.
6. Rest the stew off the heat for 15 minutes, then remove the onion and bay leaf.
7. Slice the meats and serve them with the beans in their broth.