Four servings: 500 gr of Asturian white beans (fabes de la Ganja), soaked
overnight before use; 2 asturian chorizos; 2 Asturian blood sausages; 100 g of
shoulder of pork (a salted presentation of this piece of pork meat that is soaked
in water to desalt it and which can be replaced by 1-inch slice of bacon it), 1
onion, 2 garlic cloves, parsley, and salt.
Preparation: The first step is to have the beans soaked in cold water for at least
12 hours. They first become wrinkled but rehydrate again in no time. Also soak,
but in lukewarm water, the meats in another bowl. Next day place the meats
first and the beans in a pot using the same soaking water; add the onion, the
parsley, and the garlic cloves. Put the pot on a medium-to-high fire, and start to
skim off the fat bubbles resulting from the boiling process. From time to time,
add some cold water (not in excess) to cut the boiling process. This is called
"frightening the beans" (asustar las fabes); it stabilizes the stew, or so they say.
Next, lower the fire to a minimum level until it gets to a boiling point again and
keep this rhythm of boiling for 3 hours, while checking that the beans get soft.
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(Prawns sauté in garlic and red chili) (Gambas al ajillo) (58)

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