Fabada Asturiana

Ingredients

• 500g dried fabes de la granja or large dried butter beans
• 2 Asturian chorizos (about 200g)
• 2 Asturian morcillas (about 200g)
• 200g lacon or unsmoked gammon hock
• 150g salt pork belly or streaky bacon in one piece
• 1 onion, peeled and left whole
• 4 garlic cloves, peeled
• 1 tsp sweet pimenton
• 1 generous pinch saffron threads
• 3 tbsp olive oil
• Salt

Before you cook

• Cover the dried beans with plenty of cold water and soak them for 12 to 16 hours, ideally overnight.
• Soak the lacon or gammon separately in cold water overnight, changing the water twice, to draw out the salt.
• Prick each chorizo and morcilla two or three times with a fine skewer so they do not burst.
• Peel the onion and leave it whole, and peel the garlic cloves.

Steps

1. Drain the beans and throw away the soaking water.
2. Tip the beans into a wide heavy pot and lay the chorizo, morcilla, gammon and salt pork on top.
3. Pour in cold water until it sits two fingers above everything.
4. Bring the pot slowly to a boil over medium heat, which should take about 20 minutes.
5. Skim off the grey foam that gathers on the surface with a slotted spoon.
6. Pour in a glass of cold water to shock the beans, and wait for the pot to return to the boil.
7. Repeat that cold water shock twice more, skimming each time.
8. Add the whole onion, the garlic cloves, the pimenton, the saffron and the olive oil.
9. Turn the heat down until the surface barely trembles, with only an occasional bubble breaking through.
10. Cook uncovered for 2 hours and 30 minutes, checking every half hour.
11. Never stir with a spoon, because the beans will break. Instead grip the handles and swirl the whole pot in slow circles.
12. Top up with a splash of cold water any time the beans peek above the liquid.
13. Test a bean after 2 hours and 30 minutes. It should be completely creamy inside with the skin still intact.
14. Lift out the meats onto a board with a slotted spoon.
15. Crush about a tablespoon of beans against the side of the pot and swirl them back in to thicken the broth.
16. Taste the broth and add salt, keeping in mind the cured meats have already seasoned it heavily.
17. Slice the chorizo, morcilla and gammon into thick rounds and chunks.
18. Return the sliced meats to the pot and turn off the heat.
19. Rest the fabada uncovered for 20 minutes so the broth thickens further, then serve in deep bowls.