Asturian Bean Stew

Ingredients:

Generous 1 lb lacón (cured, air-dried pork shank), boned, or cured pork belly or spareribs

14 oz large, dried white beans (fabes)

3/4 cup smoked bacon, finely diced

1 onion, chopped

1 clove of garlic, chopped

2 tbsp olive oil

1 bay leaf

A few saffron threads

1/2 tsp sweet paprika

Pepper

2 Spanish blood sausages (morcilla)

2 chorizos

Salt

Preparation:

- Soak the shank overnight, changing the water once.

- Soften the beans overnight in cold water.

- Sweat the bacon, onion and garlic in a pan containing the olive oil until transparent.

- Add the meat and beans and just enough water to cover the ingredients.

- Season with the bay leaf, saffron, paprika and pepper.

- Bring to a boil and simmer on medium heat for around 1 1/2 hours.

- Stir several times during cooking and add more water if necessary.

- When the beans are almost soft, add the sausages.

- Adjust the seasoning and leave to simmer until the beans are completely soft.

- Before serving, remove the meat and sausage from the pan, cut it into pieces and combine with the beans.

Recipe courtesy of Culinaria Spain book.