Fabada (Asturian Fava Bean Stew)

• 1 pound dry fava beans
• 1 pound pork shoulder
• 1/4 pound pancetta or bacon
• 2 pieces morcilla
• 2 pieces chorizo
• 3 cloves garlic, minced
• 1 Spanish onion, diced
• 2 tablespoons olive oil
• 1 handful flat-leaf parsley, for garnish
• 1 piece lemon, for finishing (optional)

1. DO AHEAD: cover beans in water and soak overnight or until tender.
2. Add olive oil and garlic to a cold, dutch oven. Turn heat to medium low. When garlic is translucent, add onion, stir occasionally.
3. In a separate large pan over medium heat, add a glug of olive oil and brown bacon. Add to onion mixture with 1/2 of the drippings.
4. Time to strain the beans and toss them in with the rest of your pork products. Cover all ingredients with cold water. Bring to a boil and then turn heat down. Cover and simmer for at least an hour.
5. Test pork products for doneness. Cut into the morcilla and chorizo to see if they're fully cooked.
6. When ready to serve, chop parsley. Cut morcilla and chorizo into quarters and serve a couple pieces in each bowl with some pork shoulder too. Serve the fabada hot, with parsley and slices of lemon for squeezing on top.

beans, pork shoulder, pancetta, morcilla, chorizo, garlic, onion, olive oil, handful, lemon

Taken from food52.com/recipes/33727-fabada-asturian-fava-bean-stew (may not work)