Fabada is a stew of string beans cooked with diverse pig meats, like bacon and blood sausage. The dish tastes strong and is typical of the Asturias region, where beans are called fabes.
1/2 kilo of fabes (Asturian beans)
The beans have to be soaked in cold water during the night, before cooking. The following day, the fabes beans and the other ingredients (the onion cut in quarters, the whole garlic cloves, the oil, the ear of the pig and the tail or the leg) have to be put in a big casserole. Then the paprika has to be added, stirring the mix a few times. After that, the ham and chorizo are added, and shortly after that, the bacon and blood sausages. After the first time that it is boiling it has to be skimmed well and then it has to cook slowly during 2 or 3 hours, making sure that the fabes are always covered with water; if it is necessary, cold water can be added in small amounts.