1 lb (500 g) dried haricot beans
6 garlic cloves
3 Tbs olive oil
2 bay leaves
7 oz (200 g) lean bacon
1 ham bone
Salt, black pepper
1 pinch each saffron and hot paprika
7 oz (200 g) each of chorizos and morcillas
Soak the beans overnight in plenty of water.
Peel and finely chop the onions
and the garlic and fry lightly in the oil.
Add the beans and the
Coarsely dice the bacon
and put it together with the ham
bone into the saucepan.
Add salt and pepper.
Add 4½ cups (1½ l) of water
and bring to the boil.
Skim off the surface scum and
cook for 60 to 90 minutes,
adding more hot water if necessary.
Cut the chorizos and morcillas
into chunks and add them to the
beans, together with the
saffron; simmer for 60 minutes.
Season to taste with paprika,
salt and pepper.