Fabada Asturiana – Asturian Bean Stew


         1 lb (500 g) dried haricot beans
         2 onions
         6 garlic cloves
         3 Tbs olive oil
         2 bay leaves
         7 oz (200 g) lean bacon
         1 ham bone
         Salt, black pepper
         1 pinch each saffron and hot paprika
         7 oz (200 g) each of chorizos and morcillas


Soak the beans overnight in plenty of water.

Peel and finely chop the onions 

and the garlic and fry lightly in the oil. 

Add the beans and the
bay leaves.
Coarsely dice the bacon

and put it together with the ham 
bone into the saucepan. 
Add salt and pepper.
Add  4½ cups (1½ l) of water 
and bring to the boil. 
Skim off the surface scum and 
cook for 60 to 90 minutes, 
adding more hot water if necessary.

Cut the chorizos and morcillas 
into chunks and add them to the 
beans, together with the 
saffron; simmer for 60 minutes. 
Season to taste with paprika,  
salt and pepper.