Fabada asturiana

Cook it at home: Fabada asturiana

The beans should stay whole and creamy, never broken. Never stir: shake the pot gently. Add cold water a splash at a time (asustar, to 'scare' the beans) when they boil, so the skins stay tender.

Pans and tools

• Wide heavy pot
• Skimmer
• Small pan

You’ll need

• 1 lb (450 g) dried fabes de la granja (Asturian white beans) or large white beans (judión or gigante)
• 2 Asturian chorizos (about 7 oz / 200 g total)
• 2 Asturian morcillas (smoked blood sausage, about 7 oz / 200 g total)
• 7 oz (200 g) cured pork belly (panceta) or salt pork in one piece
• 4 oz (115 g) cured ham shoulder (lacón) or serrano ham end (optional)
• 1 small onion, peeled and halved
• 2 garlic cloves
• A large pinch of saffron threads
• 1 tsp sweet pimentón
• 2 tbsp olive oil
• Salt, if needed

Steps

1. The night before, soak the beans in plenty of cold water. Soak the pork belly and lacón separately in water to desalt.
2. Drain the beans and put them in a wide pot with the pork belly, lacón, chorizos, morcillas, onion and garlic. Cover with cold water by about 1 inch.
3. Bring slowly to a boil over medium heat. Skim off the foam. As soon as it boils, add 1/2 cup cold water to stop the boil (asustar). Repeat 2 more times as it returns to the boil.
4. Lower the heat so it barely simmers. Cook uncovered 2 1/2 to 3 hours, gently shaking the pot every 15 minutes instead of stirring, and adding a splash of cold water whenever the beans peek above the liquid.
5. After 1 hour, crush the saffron in a spoon with a little hot broth and add it. Warm the olive oil in a small pan, take off the heat, stir in the pimentón and pour it into the pot.
6. The fabada is ready when the beans are creamy and tender and the broth is thick. Taste and add salt only if needed. Discard the onion and garlic.
7. Rest 30 minutes off the heat (it's even better the next day). Slice the meats and serve them on a separate platter (the compango), with the beans in bowls, and cider.

Contains: None.