Fabada Asturiana

Step by stepInstructions

1. Drain the soaked beans and place in a large pot with the bacon, pork shoulder, bay leaves, and cold water.
2. Bring very slowly to a gentle boil, skimming any foam, then reduce to the lowest simmer. Add the paprika and saffron.
3. Cook, covered, for 1 1/2 hours without stirring, adding hot water if the beans look dry.
4. Add the chorizo and salt, and simmer 1 hour more until the beans are creamy and the broth is glossy.
5. Add the morcilla and cook 15 minutes more — it should release its color without breaking apart.
6. Rest 10 minutes, remove the bay leaves, and serve the beans in deep bowls with the meats sliced on top and crusty bread.