Fabada Asturiana

Tap an ingredient or step to check it off.

1. 1Step 1: The night before you made the stew, place the beans in a large pot and cover with cold water to soak overnight.
2. 2Step 2: The next day, drain and rinse the beans, then return them to the pot and add the chicken stock, chorizo, blood sausage, bacon, garlic, and onion.
3. 3Step 3: Bring it all to a slow boil, skimming any foam that comes to the surface.
4. 4Step 4: When the pot comes to a boil, reduce the heat to a low simmer, and add the pimentón, saffron, and olive oil.
5. 5Step 5: Let the beans cook for 2 to 2½ hours, adding a little cold water every 10-15 minutes to slow down the cooking and make sure the beans stay covered in liquid.
6. 6Step 6: When the beans are tender, remove the pot from the heat and let it rest for about an hour.
7. 7Step 7: Remove and discard the onion and garlic.
8. 8Step 8: Slice the chorizo, blood sausages, and bacon into slices, and set them aside.
9. 9Step 9: The beans should be thick and creamy; if they're watery, take out ½ cup or so from the pot and crush them into a paste, which you can then stir back into the rest of the beans to thicken them.
10. 10Step 10: When you're ready to serve, spoon the beans into four bowls, then top each one with slices of meat.
11. 11Step 11: Serve hot.