Spanish Stew

Directions

1. Soak the beans in cold water overnight.
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. Add the chorizo sausages, blood sausages, and bacon on top. Then add the onion, garlic, bay leaves, and salt.
4. Uncovered, bring the Dutch oven to a boil. Then cover, lower the heat, and simmer 1 hour.
5. Occasionally check the water level, and if it looks low, add a glassful of cold water. When done, salt to taste.
6. Once done, remove the meats from the stew and slice them thickly. Add them back into the pot and simmer another 10 minutes.