Spain has an enduring love affair with this delightful combination and Fabada Asturiana is the most celebrated of all the traditional beans and pork dishes in the Mediterranean.
- 500 g dried broad beans, soaked overnight
- 250 g bacon, soaked overnight with ham bone
- 200 g ham bone
- 2 Asturian chorizo, whole, punctured
- 2 Asturian black sausages, whole, punctured
- Black Pepper
- Saffron, large pinch
- Salt, pinch
- Water, sufficient to cover bacon and ham
Fill a large saucepan with the soaking water from the bacon and ham, add the beans and bring to a fast boil.
Add the bacon, black sausages, chorizos and ham bone, and bring back to the boil. Remove any scum that floats to the surface, turn heat down to lowest setting, cover and simmer for two hours.
During this period remove two tablespoons of broth to a bowl containing the saffron, as much as you like. Once the broth has absorbed the flavour of the saffron return it to the saucepan. If the stew starts to become too thick add water.
When the beans are tender, taste the stew and season according to taste.
Remove the meat, cut into pieces, return to the saucepan and take off the heat. Leave for an hour to rest, then serve.