Soak the beans in water and refrigerate overnight.
Day of cooking
Cut the meats into bite-sized pieces that can be easily picked up with a spoon.
Take the beans out of the fridge and drain them from the soaking water. Pour out the beans into a large pot. Add the chorizo, panceta, morcilla, lard, salt, and paprika. Fill up with water.
Turn the heat to medium and cover the pot. Leave the lid slightly ajar to let the steam escape.
Let simmer for 2-3 hours, stirring occasionally to keep the beans and meats from sticking to the bottom of the pot.
Remove from the heat and serve. Fabada Asturiana is to be enjoyed hot.
To add tang, squirt a dash of sherry vinegar before you slow-simmer the stew.To add even more depth of flavor to your fabada, add a clove or two of garlic, one or two brown onions, a couple of carrots, and a teaspoon of smoked paprika.The longer you let the Fabada Asturiana simmer, the more the flavors develop. Remember to add a little water if too much of it escapes in the form of steam.