Fabada

Photo: French Cooking For Dummies

Ingredients

1 1/10 pounds (500 g) Asturian beans

20 cups to 24 (5 to 6 l) of water

2 chorizos (to-cook kind)

2 Spanish morcillas (black pudding with onions)

5 ounces (140 g) of bacon (not sliced)

1 onion

Preparation

The day before, soak beans in about 10 cups of water and leave them overnight.

Throw water out and pour beans in a large casserole.

Peel and chop onion (very thin).

Cover beans with 12 cups of water. Add chopped onion and whole chorizo, morcilla and bacon.

Get it to a smooth boil and skim the foam. (You may need to skim the foam more than once, don’t hesitate to do so). Reduce the heat to low and leave covered.

After about one hour and a half, add 2 cups of cold water. Cover and leave over low heat.

After 4 hours of slow cooking, fabada is ready. (Most of the time, you won’t need to add salt as the different pork pieces added are usually pretty salted already.)

Serve beans in bowls or soup plates topping with pieces of meat.