Asturian Pork and Bean Stew

Ingredients

• 1/2 pound meaty pancetta
• 1/2 pound dry Spanish chorizo
• 1 meaty ham hock (about 1 pound)
• 2 quarts plus 2 cups chicken stock or low-sodium broth
• 1 pound dried Asturian fabada or cannellini beans, soaked in water overnight and drained
• Bouquet garni: 1 small halved onion, 8 garlic cloves, 2 parsley sprigs, and 1 bay leaf, wrapped in cheesecloth and tied
• Large pinch of saffron, finely ground in a mortar
• 1/4 cup boiling water
• 1 medium tomato, halved crosswise
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 medium onion, peeled and finely chopped
• Salt (kosher or sea) and freshly ground black pepper
• 1 1/2 teaspoons pimentón (smoked Spanish paprika)

Directions

Step 1

Fill a pot halfway with water; bring to a boil over high heat. Add the pancetta, chorizo, and ham hock; simmer over moderate heat for 5 minutes. Drain the meat and return to the pot. Add the stock, beans, and bouquet garni and bring to a boil over high heat; skim off any foam. Cover partially and simmer over low heat until the beans are just tender, about 1 hour.

Step 2

Meanwhile, in a small heatproof bowl, mix the saffron with the boiling water until dissolved. Grate the tomato halves on the large holes of a box grater set in a bowl until only the skins remain; discard the skins.

Step 3

In a medium skillet, heat the olive oil until shimmering. Add the onion and a pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the pimentón and cook, stirring, until the onion is coated, about 1 minute. Add the grated tomato and simmer until reduced by half, 3 to 5 minutes. Stir the onion mixture into the pot of beans along with the brewed saffron. Simmer uncovered until the beans are very tender but not falling apart, about 30 minutes.

Step 4

Transfer the meats to a carving board and let rest for 5 minutes, then cut into bite-size pieces. Discard the ham bone and bouquet garni. Return the meats to the pot and season with salt and pepper. Transfer the fabada to bowls and serve with a drizzle of extra virgin olive oil.