Fabada Asturiana (Asturian Bean and Chorizo Stew)

Method

1. 1
   • cannellini beans400 g
   • pork shoulder250 g
   • pork belly200 g
   • onion1
   • garlic4
   • bay leaf2
   • water1½ l

   Start the pot and skim it — Drain the soaked beans and tip them into a wide heavy pot. Add the pork shoulder, pork belly, whole onion, garlic cloves and bay leaves, pour over the cold water so everything sits under about 2 cm of liquid, and bring slowly to a boil, skimming off the grey foam as it rises.

2. 2
   • cannellini beans400 g
   • water1½ l

   Simmer low and scare the beans — Turn the heat down until the surface barely shivers. Cook, partly covered, for 1 hour, adding a splash of cold water whenever it threatens to boil hard — that shock is what keeps the bean skins whole. Never stir with a spoon; shake the pot by the handles instead.

   ⏱1 hr
3. 3
   • cannellini beans400 g
   • chorizo200 g
   • morcela2
   • saffron1 pinch
   • smoked paprika1 tsp
   • olive oil2 tbsp

   Bloom the paprika and saffron — Warm the olive oil in a small pan, take it off the heat and stir in the smoked paprika and the crumbled saffron so they bloom in the oil without catching. Pour the lot into the pot and nestle the whole chorizo and morcela down among the beans.

4. 4
   • cannellini beans400 g
   • water1½ l

   Simmer until the beans turn creamy — Simmer very gently for a further hour and a quarter, until the beans are creamy right through but still whole and the broth has thickened into a light, glossy sauce. Top up with a little hot water if the beans ever come uncovered.

   ⏱1 hr 15 min
5. 5
   • chorizo200 g
   • morcela2
   • onion1
   • bay leaf2
   • saltto taste
   • black pepperto taste

   Slice the meats and let it settle — Lift the meats onto a board. Discard the onion and bay leaves, slice the pork, chorizo and morcela thickly and return them to the pot. Season with salt and black pepper — taste first, the sausages are salty — and let the pot stand off the heat for 10 minutes so the broth settles and binds.

   ⏱10 min
6. 6
   • cannellini beans400 g

   Serve in deep bowls — Serve very hot in deep bowls, giving everyone a piece of each meat along with plenty of beans and broth. Reheated the next day it is better still.