Asturian bean stew (Fabada asturiana)

1. Soak the fabes beans overnight in plenty of cold water (at least 12 hours); if you can't find them, use large white beans. Soak the pork belly too if it's salted.

2. Put the drained beans in a large pot, add the pork belly in one piece, the chorizo, black pudding, whole onion, garlic and olive oil; add enough cold water to cover by two fingers.

3. Bring slowly to the boil, skim, then turn the heat right down – fabada should never boil hard, only simmer gently.

4. Cook for 2.5-3 hours, adding the saffron dissolved in a little water; don't stir, just shake the pot. If the beans show above the liquid, add a splash of cold water ("scare" the beans) so they don't split.

5. When the beans are creamy and tender, season with salt, remove the onion, slice the meats and return them; you can thicken the broth by crushing a few beans.

6. Serve in deep plates with the meats (the "compango") and bread.

Tip: Fabada is even better the next day, when the beans have fully absorbed the smoky flavours.