Asturian bean stew

Directions

1. Soak the beans overnight in cold water for 12 hours. ⏱ 12 hr
2. Remove the beans that are floating on the surface. ≈ 3 min
3. Chop the onion into four pieces and peel the garlic cloves. ≈ 8 min
4. Place the olive oil, garlic cloves, onion, navy beans, small bacon, and ham in a large bowl. ≈ 3 min
5. Cover with water and cook over low heat for one and a half hours. ⏱ ≈ 40 min
6. It will be necessary to check periodically that the navy beans are covered in water, and to add more cold water if needed. ≈ 3 min
7. We need to add a small amount of it, as there shouldn’t be too much water. ≈ 3 min
8. Slice the chorizo and sausage and add them to the pot. ≈ 8 min
9. Continue cooking for another hour and a half. ⏱ ≈ 10 min
10. Heat the saffron threads in a small amount of oil for a few seconds, then add them to the pot. ≈ 3 min
11. You can also add a pinch of mild red chili powder or a whole sprig of parsley, which you can remove at the end. ≈ 3 min
12. Stir. ≈ 4 min
13. Cook for 30 minutes. ⏱ ≈ 10 min
14. Taste the broth and adjust the seasoning as needed. ⏱ ≈ 10 min
15. If it’s too clear, add a few soaked and drained beans to the broth. ⏱ ≈ 10 min
16. Allow the mixture to rest without cooling it and then serve. ⏱ ≈ 20 min