Fabada Asturiana

Ingredients

• •White fabes beans
• •Chorizo
• •Morcilla
• •Pork shoulder
• •Pancetta
• •Saffron
• •Bay leaf
• •Onion
• •Garlic

Steps

1. 1Soak large dried white fabes beans overnight in plenty of water so they soften and cook evenly the next day.
2. 2The following day, place the drained beans in a large pot with cold water, along with chunks of pork shoulder, a piece of pancetta, chorizo, and morcilla, taking care not to let the sausages break apart.
3. 3Bring the pot slowly to a gentle simmer rather than a rapid boil, since fast boiling can toughen the bean skins and cause them to split.
4. 4Skim off any foam that rises to the surface, then add a bay leaf and a pinch of saffron threads for color and subtle aroma.
5. 5Occasionally add a splash of cold water directly to the pot to shock the beans, a traditional technique called 'asustar las fabes' that keeps them tender and intact.
6. 6Let everything simmer very slowly, partially covered, for two to three hours, until the beans are creamy and the meats are fully tender.
7. 7Remove the meats, slice the chorizo and morcilla, then return everything to the pot and season with salt to taste.
8. 8Serve fabada steaming hot in deep bowls, with the meats either sliced on top or served alongside as a separate plate.