Fabada Asturiana

Ingredients

• 1 lb dried fabada beans (or large white beans), soaked overnight
• 1/2 lb morcilla (blood sausage)
• 1/2 lb chorizo
• 1/2 lb pork belly
• 4 oz lacón or smoked ham hock
• 1 pinch saffron threads
• 1 onion, whole
• 2 cloves garlic
• 1 bay leaf

Instructions

1. 1Place soaked beans in a large pot with the whole onion, garlic, and bay leaf, covering with water.
2. 2Bring to a gentle simmer, skimming any foam, and add pork belly and lacón.
3. 3Simmer very gently for 1.5 hours, adding cold water occasionally to "scare" the beans and keep skins intact.
4. 4Add chorizo and morcilla and continue simmering 45-60 minutes until beans and meats are tender.
5. 5Stir in saffron dissolved in a little broth toward the end.
6. 6Remove the onion, discard bay leaf, slice the meats, and serve everything together in the broth.

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