Spanish Stew

1. 1

   Soak the beans in cold water overnight.

2. 2

   The next day, drain the beans and pour them into a Dutch oven. Pour in fresh water until the beans are covered 1 finger's width above their level.

3. 3

   Add the chorizo sausages, blood sausages, and bacon on top. Then add the onion, garlic, bay leaves, and salt.

4. 4

   Uncovered, bring the Dutch oven to a boil. Then cover, lower the heat, and simmer 1 hour.

5. 5

   Occasionally check the water level, and if it looks low, add a glassful of cold water. When done, salt to taste.

6. 6

   Once done, remove the meats from the stew and slice them thickly. Add them back into the pot and simmer another 10 minutes.

* Per serving · 4 servings · Values may vary.

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