Fabada

Today we travel to Asturias to taste this delicious fabada, that although it is not made with the typical fabes of the zone, with white beans the result is more than acceptable. 

Ingredients for 2 servings:
- 7 oz of white beans 
- Compango with: chorizo, black pudding, bacon.
- 1 bone of ham
- 1 potato
- 1 onion
- 2 bay leaves
- 1 packet of ground saffron
- Salt
- Water

Recipe:
- Leave the beans overnight to soak in cold water for about 12 hours.
- Use a fork to prick the chorizo and black pudding so they do not open during cooking.
- Wash and peel the potato.
- Peel the onion.
- In a large pot, put the beans in the soaking water and pour more water until it covers about two fingers above the beans.
- Also place the whole potato and onion, without breaking.
- Heat over high heat until it begins to boil.
- At that time, add the chorizo, black pudding, bacon and ham bone.
- Let cook on high heat for 30 minutes.
- Sprinkle the content of the saffron envelope and stir slightly.
- Slowly cook the fabada at low temperature for about 3 hours, stirring occasionally very carefully to not undone the beans.
- During this cooking time you will have to "frighten" the beans twice, pouring a glass of cold water each time so they don't crack.
- When it takes two hours of cooking, carefully remove the potato, onion and a spoonful of beans and beat with the blender until puree.

- Return it to the pot slowly while stirring so that the broth becomes thicker.
- Try the beans and when they are soft, remove them from the fire and let them stand for a few minutes.
- Remove the bay leaves and serve very hot.

Bon appétit!