Fabada Asturiana
Large, thin-skinned Asturian beans simmered gently with whole chorizo, morcilla, and cured pork — shaken rather than stirred so the beans don't split, with a shock of cold water partway through to keep their skins intact.
Meat
Ingredients
- 1 lb dried fabes (large Asturian white beans), soaked overnight
- 2 Asturian chorizo links
- 2 morcilla (blood sausage) links
- 1/2 lb salt pork or cured pork belly
- 1 ham bone (optional)
- 1 onion, whole
- A pinch of saffron threads
- Salt, to taste
Steps
- Blanch the chorizo, morcilla, and salt pork separately in boiling water for a few minutes, then drain.
- Place the soaked beans in a large pot with the whole onion and ham bone, and cover with water.
- Bring to a gentle simmer, skimming any foam, and add the blanched meats.
- Cook on very low heat, shaking the pot occasionally instead of stirring, for about 2 to 2.5 hours, until the beans are tender.
- Partway through, add a splash of cold water to 'shock' the beans and keep the skins from splitting.
- Stir in the saffron and season with salt in the last 20 minutes.
- Remove the onion, slice the meats, and serve everything together in the thick bean broth.