Leftover cooked pork and bones are essential ingredients in this hearty Asturian winter stew

Fabada Asturiana is classic Spanish cooking at its simplest and best. This stew of creamy white beans cooked slowly with pork and cured meat is traditionally made with fabes de la Granja (or judion beans), morcilla (Spanish black pudding), chorizo and lacón (cured pork shoulder, and similar to pancetta); it’s also the perfect dish for using up leftover roast pork.