Asturian Fabada (Bean Stew)

Ingredients

Serves 4

• Asturian fabada bean1 lb
• chorizo2
• Asturian blood sausage2
• cured pork shoulder8.75 oz
• bacon5.25 oz
• onion1
• garlic clove2
• saffron1 pinch
• sweet paprika1 tsp
• olive oil2 tbsp
• salt1 pinch

Method

1. 1

   The night before, soak the Asturian beans in plenty of cold water. If the cured pork shoulder is salty, soak it too in another container, changing the water a couple of times.

2. 2

   Drain the beans and put them in a wide casserole with the pork shoulder, bacon, chorizo and Asturian blood sausage. Cover with cold water, just two fingers above.

3. 3

   Add the whole peeled onion, garlic, saffron, sweet paprika and olive oil. Bring to a boil over medium heat.

4. 4

   As soon as it boils, skim off the foam and lower the heat to the minimum so it cooks at a very gentle simmer.

5. 5

   When the beans start to wrinkle, 'scare' them by adding half a glass of cold water. Repeat two or three times during cooking so the skins don't break.

6. 6

   Cook about 2 hours 30 minutes to 3 hours, shaking the casserole in circles instead of stirring with a spoon, until the beans are tender and buttery.

7. 7

   Remove the onion, mash it and return it to the broth to thicken. Take out the meats (chorizo, blood sausage, pork shoulder and bacon), slice them and set aside.

8. 8

   Taste and adjust the salt. Let the fabada rest covered about 20 minutes off the heat and serve with the meats on top or on a separate platter.