Fabada Asturiana - Spanish Bean and Sausage Stew

Drain two 15 ounce cans of white beans into a sieve and rinse under cold running water, finely mince 3 cloves of garlic, finely dice 1/2 of an onion and cut 2 beyond sausages into 1-inch thick pieces

Heat a large sauce pan with a medium heat and pour in a generous tbsp of extra virgin olive oil, after 2 minutes add in the beyond sausages and mix with the olive oil, after 4 minutes and all the sausages have browned up, remove from the pan and set aside

Using the same pan with the same heat add in the diced onions & minced garlics, mix with the olive oil, after 3 minutes and the onions are translucent, add in 1 tsp of sweet smoked Spanish paprika and quickly mix it all together, then add the beyond sausages back into the pan, the drained white beans and season with sea salt & freshly cracked black pepper, gently mix together until everything is well combined

Add in a 1 1/2 cups of cold water into the sauce pan, a kiss of sea salt and pinch in 1/2 tsp saffron threads, give it a gently mix and place a lid on the pan, after 8 minutes remove the lid and turn off the heat, the water should have thickend up, giving you a beautiful broth and all the flavors have developed together, transfer into shallow bowls and serve at once, enjoy!