Asturian chanterelle

Ingredients for 4 servings:

• 500 g beans Faba asturiana or other dried thick white
• 350 g bacon, salted belly bacon, salted pork knuckle or other salted meat
• 100 g bacon, white
• 1 black pudding, Spanish for cooking, alternatively
• 300 g black pudding, hard in one piece
• 1 sausage (chorizo)
• 3 tbsp olive oil
• 1 onion(s)
• 1 bay leaf
• 2 cloves garlic
• Saffron threads
• 2 tsp paprika powder, sweet (Pimenton dulce)
• salt and pepper

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Total time approx. 14 hours

Asturian national dish – Asturian bean soup

Soak the beans in cold water overnight, and soak the cured shank or salted meat as well; this is not necessary for the belly. The next day, sauté the chopped garlic in olive oil, add the peeled onion, beans, meat, bacon, bay leaf, saffron, paprika, and pepper, and add water until everything is covered. Cover and simmer for about 1.5 hours, adding a little more water if necessary, stirring occasionally. Once the beans are almost tender, add the sausages, cut into larger pieces. Simmer for about 10 minutes longer. Season with salt, remove the bay leaf and onion, and remove the cured shank and sausages from the soup, cutting them into bite-sized pieces, and return them to the soup. Serve hot.