Asturias' hearty bean stew, featuring fava beans, three pork products, and saffron, traditionally cooked in earthenware cazuelas and eaten during winter festivals.
Ingredients
- 500g dried fabes (Asturian fava beans)
- 200g chorizo
- 200g morcilla (blood sausage)
- 300g lacón (cured pork shoulder)
- 100g panceta
- 1 onion
- 4 garlic cloves
- pinch saffron
- 1 tsp paprika
- olive oil
- salt
Instructions
1
Soaking
Cover beans in cold water 12 hours. Do not salt.
2
Assembly
In clay cazuela, layer panceta, chorizo, morcilla, and lacón. Add drained beans.
3
Covering
Add water to cover by 3cm. Bring to boil, skim foam.
4
Slow Cook
Reduce to barest simmer. Add onion (whole, peeled), garlic, and saffron. Cook 2.5-3 hours, never boiling, adding warm water if needed.
5
The Pilpil
Remove chorizo and morcilla. Mash some beans against side to thicken. Add paprika dissolved in warm water.
6
Resting
Return sausages. Let stand 30 minutes before serving. Beans should be creamy intact.