Fabada Asturiana

Ingredients:

250 gr of Asturias beans

1 chorizo

1 morcilla

1 pork belly, approx. 150 gr

1 garlic clove

1 onion

1 tsp paprika

saffron

drops of extra virgin olive oil

Method:

The night before you are going to cook the Fabada soak the beans in a bowl of water. Drain the beans and transfer them to a large casserole, add the onion peeled, the garlic clove, the chorizo, the morcilla and the pork belly.

Cover with cold water two fingers above the ingredients add the saffron, a dash of olive oil, the paprika and bring to boil. When the stew starts to boil with a ladle or a skimmer clean the impurities on the surface of the stew and drop half of cold water, in Asturias they call that 'scare the beans'.

Cook it on slow fire for about 2 or 3 hours until the beans are tender and slightly shaking the casserole occasionally and scaring the beans every 20 or 30 minutes with cold water.

Try one bean to taste if it is tender. If they are tender the Fabada is ready. Don't forget to adjust the taste with salt and pepper.

Discard the onion and the garlic and transfer the meat to a bowl. Cut the chorizo, morcilla and pork belly into pieces. To serve, transfer some beans to a plate together with some pieces of the meat.