Fabada Asturiana, a bean stew from Asturias on the northern coast of Spain is probably the second most famous Spanish dish after paella. Or the third after tortilla española. Whatever, it’s ace and you should try it.
The only problem you might have is getting the morcilla (Spanish black pudding – Bury black pudding is not a suitable alternative 
) and the lima beans – in fact, if you haven’t been to Peru, have you ever seen lima beans anywhere? 
Chorizo, morcilla, ham, bacon, onion, pepper, saffron and beans – lots of them
Cut the chorizo & morcilla into bite-sized chunks.
Fry half an onion and half a yellow pepper....
....then fry the chorizo & morcilla.
Take a few pieces of the chorizo & morcilla and mush them in a bowl....
....with some of the beans.
In a large pan add the rest of the beans to the onion & pepper and add the saffron....
....then the ham, bacon & “mush mix”....
....and the chunks of chorizo & morcilla.
Cook slowly and let all those flavours get to know one another....
....and tuck in!
