# What You’ll Need:
→ Legumes
01 - 4 1/4 cups dried large white beans (fabes or cannellini)
→ Meats and Sausages
02 - 14 oz smoked bacon or pork belly, cut into large pieces
03 - 10 1/2 oz chorizo sausage, sliced thick
04 - 8 3/4 oz morcilla (Spanish blood sausage), sliced
05 - 10 1/2 oz pork shoulder or ham hock, cut into chunks
→ Vegetables and Aromatics
06 - 2 medium yellow onions, peeled and halved
07 - 6 garlic cloves, peeled and smashed
08 - 2 bay leaves
→ Spices and Seasonings
09 - 2 tsp sweet smoked paprika (pimentón)
10 - 1/2 tsp ground black pepper
11 - Salt, to taste
→ Liquids
12 - 14 3/4 cups cold water
13 - Additional water as needed
# Directions:
01 - Rinse beans thoroughly and soak in cold water overnight (8–12 hours). Drain and rinse before use.
02 - In a large stockpot, combine soaked beans, bacon, chorizo, morcilla, pork shoulder, onions, garlic, and bay leaves. Pour in 14 3/4 cups cold water.
03 - Bring mixture to a gentle simmer over medium heat and skim off foam during the first 10–15 minutes.
04 - Reduce heat to low. Add paprika and black pepper. Simmer uncovered for 2 to 2.5 hours, adding hot water as needed to keep beans covered.
05 - Occasionally add a small splash of cold water to the stew to prevent beans from splitting and maintain tenderness.
06 - Add salt to taste during the last 30 minutes of cooking.
07 - Once beans are creamy and meats tender, remove onions, bay leaves, and any bones or skin. Slice meats and arrange over beans with broth when serving.
