This is my stripped down version of an Asturian bean and meat stew called fabada. And here I’m offering it as a side dish or a tapa. Morcilla is a blood sausage similar to the French boudin noir. I think it’s delicious. In Spain they would use a dried broad, white bean for this dish. If you can find some you like, by all means make that substitution---but you will have to soak the beans overnight and the cooking time might be longer. In general I find canned white beans to be completely adequate for this type of cooking, whether the dish is French, Italian or as in this case, Spanish.

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