# List of Ingredients:
→ Beans
01 - 2 cups dried white beans (cannellini or great northern), soaked overnight and drained
02 - 1 bay leaf
→ Meats & Sausage
03 - 5 oz pork belly or streaky bacon, cut into chunks
04 - 3.5 oz chorizo sausage, sliced
05 - 3.5 oz morcilla (Spanish blood sausage) or additional chorizo if unavailable
→ Vegetables & Aromatics
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, minced
→ Spices & Staples
08 - 1 teaspoon sweet smoked paprika (pimentón)
09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 4 cups water or low-sodium chicken stock
# How to Make It:
01 - Soak dried beans overnight in plenty of cold water. Drain and rinse before cooking.
02 - In a large heavy pot, heat olive oil over medium heat. Add pork belly or bacon and cook until lightly golden.
03 - Add chopped onion and minced garlic to the pot. Sauté until soft and translucent, about 5 minutes.
04 - Add chorizo and morcilla (or extra chorizo). Cook for 2 to 3 minutes until fragrant.
05 - Sprinkle in smoked paprika and stir well for 30 seconds.
06 - Add drained beans and bay leaf. Pour in water or stock to cover ingredients. Bring to a gentle boil.
07 - Reduce heat to low, cover partially, and simmer gently for 1 to 1.5 hours until beans are tender and flavors meld.
08 - Skim excess fat as needed. Season with salt and freshly ground black pepper to taste. Remove bay leaf before serving.
