Asturian Pork And Beans

• 2 sausages Asturian
• 2 Asturian blood sausages
• 5 1/4 ounces bacon
• 7/8 pound Asturian fava beans or white beans
• 1 onion
• 2 garlic cloves
• 1 bay leaf
• saffron
• extra-virgin olive oil

1. Soak beans overnight in plenty of water.
2. In a large stock pot, heat 2 tablespoons olive oil and lightly saute the whole onion, garlic cloves, bay leaf, and sausages.
3. Add drained beans and cover with water.
4. Bring to boil on high heat, when beans start to boil "shock" them by pouring ice cold water on beans to stop cooking process.
5. Repeat this step a few times. Reduce heat and simmer for about 2 hours.
6. Skim excess fat from the surface as it rises.
7. Before serving, remove onion.
8. Remove five or six fava beans, puree in a blender and return to pot.
9. This will slightly thicken the broth. Do not add salt, the sausage provides enough salt.

asturian, asturian blood sausages, bacon, beans, onion, garlic, bay leaf, saffron, extravirgin olive oil

Taken from www.yummly.com/recipe/Asturian-Pork-and-Beans-2049575 (may not work)