The Fabada Asturiana is the signature dish from Asturias
It is simple but long to cook, as one should avoid breaking the beans, that are especially fragile (and big), so it should be cooked at low temperature, over 3 to 4 h, to avoid motion that could turn everything into mash (let alone under pressure cooking).
The authentic recipe must obviously recourse to local products, the famous embutido asturiano, which is known as compango and includes chorizo, morcilla, panceta and lacón. It should be smoked, which confers to the dish a special and characteristic savor.
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