Asturian Fabada

Ingredients

• 500 g fabes asturianas (o alubia blanca grande)
• 2 chorizos asturianos
• 2 morcillas asturianas
• 300 g lacón (o panceta salada)
• 1 cebolla pequeña
• 2 dientes ajo
• 1 hoja laurel
• un chorrito aceite de oliva
• al gusto sal (con cuidado: el compango ya sala)

Method

1. Soak. Soak the fabes overnight, 12 hours, in cold water.
2. Start. Put the drained fabes in a wide pot with the whole compango, onion, garlic, bay leaf and cold water to cover by two fingers. Bring to a boil.
3. Skim. Skim the foam off the surface and lower the heat to minimum.
4. Slow cook. Simmer 2 to 2½ hours on the lowest heat, shaking the pot back and forth now and then (never a spoon — the fabes break). Add cold water in small splashes if they run dry: the shock helps them turn tender.
5. Rest. Take out the compango, slice it and return it. Let the fabada rest at least 30 minutes before serving. Next day, spectacular.