AUSTRIAN BEAN STEW

1 lb. large white beans
4 small chorizos or 2 large ones
1/4 lb. pancetta
1/4 lb. jamón serrano (Spanish mountain ham)
2 morcillas (blood sausages) (optional)
1/2 lb. lacón or ham hocks (optional)
1/2 onion, sliced
2 garlic
1/2 tsp. paprika
a few threads of saffron
oil
1/4 bunch of parsley
salt (to taste)

Soak the white beans in water overnight; drain.

Put the chorizos, pancetta, jamón serrano and other meat products if you are using them on a shallow pan. Top with white beans. Add enough water to cover all the beans/meat. Bring to a boil slowly over a medium heat. Turn down the heat and simmer for one hour. Make sure the beans are always covered with water, add more cold water if necessary.

In a separate pan, fry the onion, garlic, paprika and saffron for a few minutes. Add to the beans. Add pasley and salt. Mix carefully. Let cook for another hour.

If the broth is too liquid, you can take several beans, mash them up, return them to the pot and cook uncovered for several minutes.

The stew is said to be better if you reheat it, so feel free to do that.

Adapted from several recipes.