Spanish Bean Stew

• 1 9/16 pounds fava beans white, or white kidney beans
• 2/3 pound ham hock
• 2/3 pound pancetta
• 2 sausages pork blood
• 2 chorizo sausages
• 1 garlic clove peeled and diced
• 1 onion peeled and cubed
• fresh parsley chopped
• water
• saffron
• salt

1. The night before, set the beans to soak in cold water.
2. Additionally, soak the ham hock and pancetta in warm water for 12 hours before cooking.
3. The next day, put the beans, ham hock, pancetta, sausage, chorizo, garlic, onion and a couple of tablespoons of parsley in a stockpot. Cover with water and start to boil.
4. When it comes to the boil, remove the foam that gathers on top.
5. Simmer for 3 to 3 1/2 hours.
6. Halfway through cooking, add the saffron and a pinch of salt.
7. Allow to rest at least a half hour before serving.

fava beans, ham hock, pancetta, pork blood, chorizo sausages, garlic, onion, parsley, water, saffron, salt

Taken from www.yummly.com/recipe/Spanish-Bean-Stew-627243 (may not work)