Fabada Asturiana (White Bean and Chorizo Stew)

Rinse 350 g large white beans, then soak them overnight in plenty of cold water.

The next day, drain them, discard any split or damaged beans, and keep the soaked beans ready before heating the pot.

Warm 1 tablespoon olive oil in a heavy pot over medium heat.

Add 120 g onion and 3 garlic cloves, then cook until the onion turns translucent and the garlic smells mellow, without letting it brown hard.

Add 250 g pork shoulder and 200 g chorizo to the pot.

Brown the surfaces lightly for a few minutes, then stir in 1 teaspoon smoked paprika once the chorizo releases red oil, so the paprika does not scorch.

Add the soaked beans and 1200 ml water, scraping the bottom so the browned juices dissolve into the liquid.

Bring just to a boil over high heat, skim off foam, then immediately reduce to low heat.

Set the lid slightly ajar and simmer gently for 90 minutes to 2 hours.

Avoid a rolling boil, and do not stir hard, shaking the pot instead so the beans stay whole while the broth thickens.

When the beans are tender through the center and the broth is reddish and thick, taste and adjust the seasoning.

Turn off the heat, let the stew rest briefly, then serve it in deep bowls with crusty bread.