Fabada asturiana

Ingredients

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• 450 g fabes (dried Asturian faba beans)

• 2 Asturian chorizos

• 2 Asturian morcillas (blood sausages)

• 200 g lacón (desalted)

• 200 g pancetta or streaky bacon

• 1 small whole onion

• 2 garlic cloves

• 1 bay leaf

• 45 ml extra virgin olive oil

• Mineral or low-mineral water

• Salt

Preparation

1. 01Soak and desaltThe night before, soak the fabes in cold water and desalt the lacón in a separate bowl (and the pancetta, if it is salted).
2. 02Start cookingDrain the fabes and put them in a heavy-bottomed pot with the onion, garlic, bay leaf and oil. Cover with cold mineral water and bring to the boil.
3. 03Add the compangoFor a less fatty fabada, cook the compango separately at first so it releases some of its fat. Then add the lacón, pancetta, chorizos and morcillas to the pot.
4. 04"Scare" the beansWhen it starts to boil, add a splash of cold water to stop the boil ("asustar", to scare). Repeat this twice more during cooking.
5. 05Simmer gentlyCook over medium-low heat for about three hours, shaking the pot rather than stirring with a spoon so the beans do not break. Add cold water if the liquid runs low.
6. 06Salt and restSalt only in the last few minutes, when the beans are tender and creamy. Let it rest for a few minutes.
7. 07ServeSlice the compango and serve it on a separate platter or together with the beans in a tureen.

Variations

• Some versions add a paprika sofrito and a few saffron threads towards the end of cooking.
• With fresh or frozen fabes the cooking time is much shorter and no soaking is needed.