1 cup white asutian beans; 1 of each of the following in equal quantities: chorizo, morcilla, bacon; 1 onion; 2 tbsp olive oil; 4 cloves garlic; a pinch saffron; salt
Soak the beans overnight, drain the water and add 1 litre of fresh cold water. Add the bacon, chorizo, garlic, and onion and bring it to the boil removing and foam that forms. Add the butter and simmer for 30 minutes. Meanwhile grind a pinch of the dry saffron with some salt in a pestle and mortar and cover it with a ladleful of the soup. Return the saffron water to the pan. Add another cup of cold water, add the morcilla, season with salt and cook for another 30 minutes. Remove the onion and garlic. Mash 1-2 ladlefuls of the beans from the fabada and return them to the pan to thicken the soup. Cover the pan with a lid and leave it to stand for 30 minutes. Cut the sausage and bacon into pieces and put them into some soup bowls. Pour over the soup and serve.