Fabada Asturiana

White faba beans (large, distinctive, alkali-treated) slow-cooked with chorizo, morcilla (Spanish blood sausage), tocino (cured pork belly), saffron, and pimentón, served as a substantial winter stew. The Asturian peasant dish: long-cooked, deeply savoury, with the smoke-and-spice from the cured pork running through the broth and the faba beans absorbing all the flavours over hours of cooking.