Fabada Asturiana

Place the white beans in a large bowl and cover with cold water. Let them soak overnight (at least 12 hours).

Place the bacon and lacon in a separate dish, cover with water, and soak overnight to remove excess salt.

Drain the soaked beans and rinse them. Drain the bacon and lacon, discarding the soaking water. Rinse the meats.

Cut the bacon and lacon into roughly 1-inch pieces. You can leave the morcilla and chorizo whole or cut them into large chunks.

Peel and halve the onion. Peel the garlic cloves.

In a large, wide pot or Dutch oven, place the drained beans. Add the cut bacon, lacon, morcilla, chorizo, halved onion, and garlic cloves. Arrange them so they are mostly submerged.

Add the olive oil and paprika. Pour in enough fresh cold water to cover everything by about an inch. Do not add salt at this stage, as the cured meats are already salty.

Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer gently.

After about 30 minutes, skim off any foam or excess fat that rises to the surface. Stir gently to prevent sticking.

Continue to simmer for approximately 2 to 2.5 hours, or until the beans are tender and the meats are cooked through. Stir occasionally and add more water if the stew becomes too dry. Taste and adjust salt towards the end of cooking if needed.

Once cooked, let the fabada rest off the heat for about 15-20 minutes before serving. This allows the flavors to meld.

Serve the fabada hot in deep bowls, ensuring each serving gets a good portion of beans and meats. It is traditionally served with crusty bread.