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So easy, so delicious and although we cook Spanish dishes once in a while this one - fabada asturiana - was new to us. (One of the things we enjoy of many about Milk Street is these kind of 'introductions'. :-) ) Made per recipe with exception of replacing canned white beans with an equivalent amount of Judion beans that I already had cooked and ready to use. (Judion are a fav at our house. Large white kidney shaped bean from Spain that are sturdy but with creamy interior when cooked, similar to a Faba / Fava broad bean. The Judion Astorga that our local Basque market stocks is Le Catedral brand and can be found at Spanish specialty retailers on line too. ) Otherwise made per recipe for ingredients and technique for delicious outcome. Keeper. Notes: 1) Recipe specifies 4 servings but I'd say more like 6, in particular if you are serving other things with this as part of a tapas style meal. 2) The broth can be reduced by about one-third - recommend starting with less and adding to your preference. 3) Saffron threads lend pretty color but given bold flavor of the chorizo not so sure the saffron flavor isn't lost - next time I may try subbing paprika. 4) Leftovers gently reheated are great.