Name: Fabada Asturiana
Total time: 3 h
Ingredients: 500g fabes (Asturian white beans); 200g chorizo sausage, sliced; 200g morcilla (blood sausage), sliced; 100g tocino (pork belly), diced; 1 onion, chopped; 2 cloves garlic, minced; 1 bay leaf; 1 tsp smoked paprika; Salt to taste; Water; Olive oil

Fabada Asturiana is a traditional Spanish bean stew from the Asturias region, made with fabes (Asturian white beans), chorizo, morcilla (blood sausage), and sometimes tocino (pork belly). It's a hearty and satisfying dish perfect for cold weather.

Steps

Soak the fabes in water for at least 12 hours or overnight.
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
Add the diced tocino and cook until it starts to brown.
Stir in the sliced chorizo and morcilla, cooking for a few more minutes until the sausages release their flavors.
Add the soaked fabes, bay leaf, smoked paprika, and enough water to cover the beans by at least 2 inches.
Bring to a boil, then reduce the heat to low and simmer gently for about 2 to 3 hours, stirring occasionally, until the beans are tender. Add more water if necessary to keep the stew from drying out.
Season with salt to taste before serving.