# What You’ll Need:
→ Beans
01 - 2 cups dried white beans (cannellini or great northern), soaked overnight
02 - 1 bay leaf
→ Meats & Sausages
03 - 3.5 oz pork belly or unsmoked bacon, cut into chunks
04 - 5 oz chorizo sausage, sliced
05 - 3.5 oz morcilla (Spanish blood sausage) or black pudding, sliced
→ Vegetables & Aromatics
06 - 1 medium onion, halved
07 - 3 garlic cloves, peeled
08 - 1 medium carrot, peeled and cut into large chunks
→ Spices & Seasoning
09 - 1 teaspoon sweet smoked paprika (pimentón)
10 - 1 tablespoon olive oil
11 - Salt and black pepper, to taste
→ Liquids
12 - 6 cups cold water
# How To Make:
01 - Drain and rinse soaked white beans. Place in a large pot with bay leaf and cover with 6 cups cold water.
02 - Add pork belly, chorizo, morcilla, onion, garlic, and carrot to the pot with beans.
03 - Bring to a gentle boil over medium heat, skimming any foam. Reduce heat to low, cover, and simmer for 1 hour.
04 - Discard onion, garlic, carrot, and bay leaf from the pot.
05 - Heat olive oil in a small pan over medium heat. Stir in smoked paprika for 30 seconds, then pour mixture into the pot and stir well.
06 - Season with salt and pepper. Simmer uncovered for 30 to 45 minutes until beans are tender and stew thickens, adding water if needed.
07 - Taste and adjust seasoning. Serve hot ensuring each portion includes beans, sausage, and pork.
