Fabada Asturiana

Instructions

1. Prepare the beans
   Drain the soaked beans and rinse thoroughly under cold water. Set aside. If you haven't pre-soaked the beans, you can use the quick-soak method by bringing them to a boil for 2 minutes, then letting them sit covered for 1 hour.
2. Sauté the aromatics
   In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the paprika and cook for 30 seconds.
3. Add meats and beans
   Add the chorizo, morcilla, pork belly, and ham hock (if using) to the pot. Stir to coat with the onion mixture. Add the drained beans and bay leaf, then pour in the stock. The liquid should cover the beans and meat by about 1 inch; add more water if necessary.
4. Simmer the stew
   Bring the pot to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 2 to 2.5 hours, stirring occasionally and very gently to avoid breaking the beans. Add more water if the stew becomes too thick.
5. Check for doneness
   The fabada is ready when the beans are tender and creamy inside but still hold their shape. The broth should have thickened slightly from the starch in the beans. Season with salt and pepper to taste.
6. Rest and serve
   Remove from heat and let stand for 10 minutes before serving. This allows the flavors to meld and the stew to reach the perfect consistency. Remove the bay leaf and ham hock (if used), shredding any meat from the hock back into the stew.