Fabada by Raúl.

Fabada

 Ingredients for 4 people:

• 400 g of fabes (French beans)
• 200 g of Asturian spicy chorizo.
• 200 g of Asturian blood sausages or black pudding (dry, smoked).
• 200 g of pork shoulder .
• 100 g of bacon or streaky bacon.
• 6  tea spoons  of saffron salt.

Preparation: 

• Soak the beans overnight in cold water. Also place the pork shoulder and bacon in another bowl of warm water. 

• The next day, wash the black pudding and the hot sausage. Then place the beans in a wide-bottomed clay pot with enough water to cover them with a couple of fingers. Boil uncovered in a high flame, removing any slag with a ladle of foam.

• Then add the pork shoulder and bacon and simmer with the lid on for 2 hours, stirring the plate occasionally. 

• Season and add the saffron, hot sausage, and black pudding, allowing everything to cook together for about a quarter of an hour. 

• Finally, try the beans to make sure they are tender and let sit for half an hour before serving.

Serving:

• Serve in the same clay pot. Offer it with 'compango' (blood sausage, spicy sausage, pork shoulder and bacon) cut into pieces on a separate plate.