Asturian stew La Tenada

Ingredients (for 4 diners):

• 500 gr. fabes de la Granja (beans)
• 3 pieces of black pudding
• 100 gr. bacon
• 400 gr. pork shoulder
• 500 gr. potatoes
• 2 bunches of cabbage or chard
• 2 cloves of garlic
• Sweet paprika
• Virgin olive oil
• Salt (to taste)

• Soak the fabes the day before at night.
• The next day, cook them with all the ingredients together, except for the vegetables, which are cooked separately.
• Put the water in another pot and when it is boiling, add the chopped cabbage and blanch it. Remove and leave to drain.
• Meanwhile, chop the potatoes into squares. Add the cabbage to the pot, add salt to taste and leave to cook over a medium heat until the cabbage and potatoes are soft (between one and a half and two hours).
• Halfway through cooking, add the potatoes and mix the vegetables.
• Make a sauce with garlic (cut in half), olive oil and paprika and add it to the pot.
• Leave to stand for an hour.