Fabada Asturiana

Following you’ll see the simplest way to cook an original Fabada Asturiana.

Make a base frying the garlic and the onion with just a little of Extra Virgin Olive Oil. What we usually name as sofrito.
Take the faves out from the jar using a filter so we’ll drain and rinse the faves. Do it carefully so they don’t get broken. Prepare the compango, cut up the beacon and chorizo in big chunks, and leave the morcilla in a whole piece. Do not cut it up.
Using a mixer add 2 glasses of water and mix for 30-45 seconds. Place the content in a pot and add another 2 glasses of water.
Add the chorizo and panceta chunks, and the ham bone. Keep it boiling, low power, for 30 minutes. After those 30 min, add the faves and the morcilla, and keep boiling for another 15 minutes.
During this las 15 minutes do not use a spoon or any other tool to move the faves, just move the pot by using the hangers. So you’ll avoid to get the faves broken y get the stock thicker.
Check salt, and add paprika. Remove the morcilla from the pot, cut it up and return it to the pot. Leave rest the pot for 15 minutes and serve.