Asturian bean stew (Fabada Asturiana)

Ingredients:
    * 500 gr. of beans of "Granxa" or "Cure"
    * A black pudding
    * A sausage
    * 200 gr. of pork
    * 200 gr. streaky bacon
    * 3 or 4 cloves garlic
    * A large onion
    * Parsley
    * Saffron
    * Laurel
    * Salt
Preparation: 
The night before are soaked for 12 hours the beans in cold water.In a pot placed at the bottom of the meat, placed over the beans, garlic, parsley, two bay leaves and whole onion, peeled and (so do not throw).
Cover everything with cold water and set on fire. When it starts to boil and scum it down to low heat, cook very slowly leaving a little exposed.  
The beans have to be always covered with water so they do not release their thin skin and you have to "scare" from time to time with a little cold water. Also try not to break when you move the dish, so it is recommended not to do it with a bucket, but stirring the pot. A half cooked (on the hour or so, but I put it from the start and nothing happens) is added saffron.
My mother advised me to roast a bit before throwing the dish, heating it on a piece of aluminum foil with a flame (yes, totally Yonkie style but with saffron). 
The stew is ready when the beans are tender and mellow. If by then there is too much stock or too thin, spent a few beans through a food mill or mash with a fork and add them to thicken leaving to cook a little longer. My solution was to raise the fire for ten minutes, just before the beans were uncovering the pot and watching and stirring so it does not stick.Let it stand for half an hour before serving to seat.
Note:  you will have all the ingredients at our local boutique.
Enjoy!! Caminole!!