AuthortapasonlineAsturian bean stew - this is the signature dish of Asturias in northern Spain, using all local ingredients. Winters are cold here and this warming stew is just the ticket. Do try to find the genuine fabes, but if you can’t, then butterbeans or cannellini beans will suffice. The meats are sold as a compango, which saves buying large quantities of each one. Traditionally, the beans and meats are sometimes cooked and even served separately.
Soak the fabes overnight, changing the water once.
Drain and place in a large pan or stockpot.
Cover with water, bring to a boil and remove any foam from the top.
Reduce to a simmer and add the meats, garlic and bay leaf.
Simmer gently for around two hours or until the beans are tender, then remove from the heat.
Remove the meat and cut into bite-size chunks. Add back to the pan with the salt, stir through, and the dish is ready to serve.
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