Fabada asturiana

Fabada asturiana, often simply known as fabada, is a rich Asturian bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country. Fabada is a hot and heavy dish, and for that reason, it is most commonly eaten during the winter and as the largest meal of the day, lunch. It is usually served as a starter but may also be the main course of the meal. It is typically served with Asturian cider or a red wine. Fabada is made with fabes de la Granja soaked overnight before use; lacón (shoulder of pork); pancetta or bacon (tocino), morcilla (a kind of blood sausage from Spain); chorizo, olive oil, sweet paprika, garlic and salt.

Source: Wikipedia