Fabada Asturiana

🔥 Prep

• Rinse the 500 g white beans and soak them in cold water for at least 8 hours or overnight.
• Slice the 200 g chorizo into ½‑inch thick rounds.
• Cut the 100 g morcilla into ½‑inch slices.
• Cube the 200 g pork belly into 1‑inch pieces.
• Peel and mince the 2 garlic cloves.
• Measure out a pinch of saffron and keep it ready.

🔥 Cook

• 1. Drain the soaked beans and place them in a large pot with enough cold water to cover by about 2 inches; bring to a boil over high heat.
• 2. Once boiling, reduce to a gentle simmer (low heat) and skim off any foam; continue to simmer for 10 minutes.
• 3. Add the pork belly cubes, chorizo slices, and morcilla slices to the pot; stir to combine.
• 4. Add the minced garlic and the pinch of saffron; stir and continue to simmer (low heat) for 2 hours, adding hot water as needed to keep the beans submerged.
• 5. After 2 hours, check seasoning; if needed, add salt to taste (note that chorizo and morcilla are salty). Simmer for an additional 30 minutes on low heat to allow flavors to meld.
• 6. Remove the pot from heat and let the fabada rest, covered, for 10 minutes before serving.

🔥 Serve

• Ladle the hot fabada Asturiana into deep bowls, ensuring each serving gets beans, chorizo, morcilla, and pork belly.
• Serve with crusty bread or a simple green salad dressed with olive oil and sherry vinegar.
• Optionally, accompany with a glass of Asturian cider or a robust red wine.