Fabada Asturiana

Ingredients

500g dried white beans soaked overnight
250g morcilla (spanish black pudding)
250g chorizo
250g pancetta (bacon) in one piece
saffron
bay leaf

Preparation

Drain the beans, add fresh water to just cover and bring to the boil. Add the saffron, morcilla, chorizo and bacon to the pot along with the bay leaf. Cover and cook for 15 minutes, skim off any froth then turn down the heat and simmer gently for 2 - 3 hours until the beans are tender. Shake the pan occasionally and add a little water if necessary to keep the beans just covered or they will split. When the beans are tender, turn off the heat and leave them to rest for 10 minutes. Serves 4.

For a much faster version use frozen or pre-cooked beans and leave to simmer
for only 30 minutes.