Fabada asturiana

Method 7 steps

1. 1

   Soak the beans twelve hours in cold water and drain them.

2. 2

   Put the beans, cured meats, onion, garlic and olive oil in a pot and cover with cold water by three fingers.

3. 3

   Bring it up, skim, and drop the heat until the surface barely trembles.

4. 4

   Cook two and a half hours, adding half a cup of cold water every thirty minutes.

5. 5

   Lift out the onion and garlic, crush them with the saffron and paprika and return them to the pot.

6. 6

   Salt it at the very end and let it stand half an hour before serving.

7. 7

   Lift out the meats, slice them and serve them on a separate platter, with the beans in a tureen.