500 g fabes (Asturian dried white beans)
3 L still mineral water
2 cooking chorizos
2 morcillas (Asturian blood pudding)
100 g salted pancetta
100 g salted shoulder of pork (lacón)
1 small onion. peeled, whole
2 garlic cloves, unpeeled, whole or chopped
2 tablespoons extra virgin olive oil. 1 tablespoon sweet pimentón
1.Rinse the beans.
2.Place them in a large bowl and cover with 2.5 L mineral water.
3.Soak for a minimum of 8 hours or overnight.
4.In a different pan soak the lacón and the panceta for the same amount of time.
5.Drain the meats.
6.Transfer the beans and the water where they have been soaking into a large, shallow saucepan together with the lacón and the pancetta, morcillas, onion, garlic and parsley.
7.Top up with extra water. The water should cover the beans plus up to two to three fingers ́ width more.
8.Bring to the boil constantly removing the foam that forms on top.
9.When the liquid starts boiling reduce the heat and let it simmer for about 1 hour.
10.Add the chorizo and cook for another hour, adding some cold water if needed.
11.Add the saffron.
To avoid breaking the beans, do not stir just move the pan gently in a circular motion.
Normally it takes 2 1⁄2 hours for the beans to become very tender and the colour of the dish of a tan- talizing deep orange.
12.As the meats will have retained some saltiness check the seasoning before adding any extra salt.
13.Once the beans are ready, take out all the meat and cut into small pieces. Serve with some of the meat on top or serve in a separate dish for people to serve themselves.