Asturian Fabada.

Instructions:

1. Preparing the beans:
   • The night before, place the beans in a large bowl and cover with plenty of cold water. Leave to soak for at least 12 hours.
2. Cooking the beans:
   • The next day, drain and rinse under cold water.
   • Place the beans in a large pot and cover with cold water (about 3 fingers above the beans).
   • Add the peeled onion, peeled garlic cloves, bay leaf, ham bone, bacon, chorizo and black pudding.
3. Initial firing:
   • Bring the pot to a medium heat and bring to the boil.
   • When it starts to boil, skim off any foam that forms on the surface with a skimmer.
   • Reduce the heat to low and bring to a simmer.
4. Add the paprika:
   • In a small frying pan, heat a little olive oil and add the paprika, stirring quickly so that it does not burn.
   • Pour this mixture over the beans.
5. Slow cooking:
   • Cook the beans on a low heat for approximately 2-3 hours, or until tender. It is important not to stir the beans with a spoon to prevent them from breaking; instead, stir the pot gently if necessary.
   • If the water level drops too low during cooking, add more hot water a little at a time to keep the beans covered.
6. Adjust salt and rest:
   • Add salt to taste during the last 30 minutes of cooking.
   • Remove the onion, garlic and ham bone before serving.
   • Leave the fabada to rest for a few minutes before serving to allow the flavours to settle.
7. Serve:
   • Serve the fabada hot in bowls, making sure to include a piece of pancetta, chorizo and black pudding on each plate.