This dish is called fabada asturiana because it is regarded as the region's signature dish. Traditional versions use use Asturian fabes (fava beans) and blood sausage, which is replaced here with a meaty ham hock.Plus: More Pork Recipes and Tips
Drain the beans and transfer them to a large enameled cast-iron casserole. Add the onion, garlic, pimentón, crushed saffron, ham hock, bacon and 12 cups of cold water and bring to a boil. Reduce the heat to moderate and simmer the stew, tucking the ham hock under the cooking liquid as necessary, until the beans are almost tender, about 1 hour and 30 minutes.
Add the chorizos to the bean stew and cook until the meat and beans are tender and the cooking liquid is thick and slightly reduced, about 45 minutes longer.
Discard the onion and garlic and transfer the meat to a bowl. Pull the meat from the ham hock and cut it into large pieces. Cut the bacon and chorizos into pieces. Add the meat to the beans and season lightly with salt and pepper.
The pork and beans can be refrigerated for up to 1 week. Reheat and season just before serving.
A hearty berry-flavored red from Ribera del Duero will stand up to the stew's meaty, smoky flavors.
The beans used in Fabada are NOT fava beans. It seems like with that name they should be fava beans but they aren't. They're simply called Judion Bean or Spanish Butter Bean.