Asturian fabada is our most universal dish. It is made with "farm beans" or "butter beans", large, soft beans with very fine skin, so typical of Asturias that, apparently, it does not thrive in other national orchards. Some people call it a "pillow", it is buttery on the palate when it is well cooked and when soaking it increases its volume considerably.
The beans are cooked slowly next to your compangu. We forgot! The night before we put them to soak in cold water; In another container, in lukewarm water, also soak the bacon, pork shoulder, chorizo ... if you prefer to desalinate a little.
The complete recipe and all the tips for you to cook a good stew in our video: