Fabada Asturiana

Ingredients

Quantities are for one portion.

• 30 gmorcilla (spanish blood sausage), whole piece
• 10 mlolive oil
• 30 gchorizo, whole piece
• salt to taste
• 1 pinchsaffron threads
• 100 gdry large white beans (fabes or butter beans)
• 50 gpork belly, whole piece
• 1garlic clove

Method

1. Soak the large dry white beans in cold water overnight.
2. Drain the beans and place them in a heavy pot or casserole dish. Add the whole pieces of pork belly, chorizo, morcilla, and the garlic clove.
3. Pour in just enough cold water to cover the ingredients. Drizzle the olive oil on top.
4. Bring the pot to a boil, skim off any foam, then reduce the heat to a very gentle, bare simmer.
5. Add the pinch of saffron to the pot.
6. Simmer very slowly, uncovered, for over two hours. Do not stir with a spoon as it will break the beans; simply gently shake the pot occasionally.
7. Once the beans are buttery and the broth is thick and orange, remove the meats, slice them into large pieces, and arrange them over a deep bowl of the hot beans.