Spoonful of reconciliation. The Asturian Fabada with IGP Faba brings together the best of tradition: Asturian bean with protected geographical indication—buttery and fine— and selected "compango" (chorizo, black pudding, and bacon) that adds that unmistakable smoky touch. The result is a silky, tasty, and balanced stew, ready to enjoy without complicating things. You just have to gently heat it (preferably on low heat or in a water bath) and serve. Accompany it with sourdough bread and a natural cider or a young Rioja red wine and you will have a festive dish any day of the week. Service tip: let it rest for 2-3 minutes after heating so the sauce "binds" and finish with a drizzle of EVOO. Perfect for sharing and repeating.