Fabada

• 1 pound fabes (large white beans from Asturias) or other dried large white beans, soaked overnight in water to cover (or boiled for 2 minutes and soaked for 2 hours) and drained
• 3 tablespoons extra virgin olive oil
• Pinch of saffron threads
• 1 head of garlic, cut in half through its equator
• 1/2 pound salt pork, pancetta, or slab bacon, in one piece
• 1 smoked ham hock, in one piece, about 1 pound
• 1/2 pound dried (Spanish) chorizo
• 2 morcilla (Spanish blood sausages) or another 1/2 pound chorizo
• 1 onion, peeled

1. Rinse the beans and place them in a large pot with a lid; add water to cover by an inch.
2. Bring to a boil over high heat, skimming off any foam that rises to the top.
3. Add the olive oil, saffron, garlic, salt pork, and ham hock and stir.
4. Partially cover, bring back to a boil, then reduce the heat and simmer for about an hour, adding water if the mixture threatens to dry out.
5. Add the chorizo, morcilla, and onion to the pot and let it simmer for another 60 to 90 minutes, until the beans are quite soft (some may have split at this point, which is fine and will help thicken the stew).
6. Again, add water, a little at a time, if necessary.
7. Remove the pot from the heat, discard the onion and garlic, and transfer the meat to a cutting board.
8. Pull the meat from the ham hock off the bone and slice the sausages and salt pork.
9. You can serve the stew at this point or let it rest for hours or even a couple of days.
10. Serve the beans warm in deep soup bowls with a few slices of each of the meats nestled into them.

white beans, extra virgin olive oil, threads, garlic, salt, ham hock, chorizo, morcilla, onion

Taken from www.epicurious.com/recipes/food/views/fabada-386276 (may not work)