Fabada asturiana

Method

Soak the fava beans overnight in cold water, then drain. Heat a large heavy-bottomed pot and render the lardo until fat is released, then add the onion halves and whole garlic cloves, toasting gently for 2-3 minutes. Pour in the drained beans with fresh cold water, add bay leaves, and bring to a gentle boil, skimming any foam that rises. Simmer for 1.5 hours until beans are tender but not breaking apart. Dissolve the saffron in a little warm water and add to the pot along with the chorizo and morcilla; simmer for a further 30 minutes until the sausages have infused their flavour into the broth. Season with salt and pepper to taste, remove the onion and bay leaves, and serve hot in wide bowls with generous portions of sausage and broth.