Fabada Asturiana
Fabada Asturiana comes from Spain's mountainous Asturias region, prized for its rich combination of beans and traditional cured meats.
A hearty Asturian bean stew, slow-cooked with morcilla, chorizo and pork until rich and deeply savoury — the definitive comfort food of northern Spain.
Ingredients
Method
Combine soaked beans, chorizo, morcilla, pork belly and enough water to cover generously in a large pot.
Bring to a very gentle simmer, skimming any foam.
Cook covered for 1.5-2 hours, adding a little cold water occasionally to 'shock' the beans and keep skins intact.
Add saffron in the final 15 minutes, and season to taste before serving.
Adding small splashes of cold water during cooking — a technique called 'asustar' — keeps the bean skins from splitting.
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