Fabada Asturiana

Instructions

1. 1

   Prepare the Meats: If the lacón or pancetta are very salty, soak them in water for a few hours prior to cooking. Prick the chorizo and morcilla with a fork to prevent them from bursting during cooking.

2. 2

   Start the Boil: Drain the soaked beans and place them in a large, wide heavy-bottomed pot. Bury the whole onion, garlic cloves, chorizo, morcilla, lacón, and pancetta among the beans.

3. 3

   Add Liquid and Bring to a Simmer: Cover the ingredients with cold water by about two inches. Bring the pot to a boil over medium-high heat. Skim off any white foam or impurities that rise to the top during the first 10 minutes.

4. 4

   Shock the Beans: To ensure the skins don't split, "shock" the beans by adding a splash of cold water to the boiling pot to momentarily drop the temperature. Repeat this "asustar las fabas" process two more times during the cooking process.

5. 5

   Add Spices and Slow Cook: Lightly toast the saffron and dissolve it in a spoonful of hot broth, then add it to the pot along with the smoked paprika. Lower the heat to the gentlest possible simmer. Cover and cook slowly for 2 to 2.5 hours. Do not stir with a spoon; instead, gently shake the pot by the handles to prevent breaking the beans.

6. 6

   Rest and Serve: Check the beans for tenderness. Once creamy and soft, remove the pot from the heat. Discard the onion and garlic. Carefully remove the meats (the 'compango'), slice them into chunks, and return them to the pot. Let the stew rest for 30 minutes before serving, allowing the broth to thicken and flavors to meld.