Asturian fabada

Ingredients

• 250 g of dried, uncooked white beans
• 125 g of spicy chorizo
• 125 g of black pudding
• 75 g of small bacon
• 75 g of cured ham (it can be replaced with serrano ham)
• 1 onion
• 2 cloves of garlic
• 2-4 strands of saffron
• olive oil
• salt

The day before, soak the broad beans in cold water for 12 hours, then remove any that float to the surface.

Chop the onion into four pieces and peel the garlic.

In a saucepan, combine olive oil, garlic, onion, beans, small bacon, and ham.

Cover with water and simmer for 1 hour and 30 minutes over low heat. Check regularly to ensure the beans remain covered, and add a little more cold water if needed, but be careful not to add too much.

Add the chorizo and blood sausage, sliced, and continue to cook for another 1 hour and 30 minutes.

Heat a small frying pan over medium heat and briefly toast the saffron threads until fragrant. Add the saffron to the casserole dish, along with a pinch of mild paprika or a sprig of parsley (which can be removed at the end).

Gently stir while shaking the pot, and let it cook for another 30 minutes. Adjust the seasoning as needed; if the broth is too clear, crush some beans with a mortar and pestle and add them.

Let it rest for a moment to cool, then serve.