Fabada Asturiana

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1. 1Step 1: Rinse the dried beans. Fill a large saucepan or Dutch oven with water and bring to a boil; add the beans and boil for one minute. Remove from heat and cover the pan with a lid—let the beans soak for one hour. Strain the beans and set aside.
2. 2Step 2: In a large pot or Dutch oven, 'sweat' the onions and garlic in a little olive oil until they are translucent.
3. 3Step 3: Cut the pancetta into thin strips and the chorizos into ¼ inch slices and add to the pot and cook for about one minute.
4. 4Step 4: Add the soaked beans to the pan and enough water to cover the ingredients; add a few threads of saffron and salt to taste. Cook for at least 1 hour on a medium-low heat until all flavors have infused together.
5. 5Step 5: While the ingredients are cooking, cut the morcilla (blood) sausages into thin slices and bake in a pre-heated oven at 320 F (160 C) for 10 minutes.
6. 6Step 6: Add them to the stew during the last 5-10 minutes of cooking.
7. 7Step 7: Serve warm in individual bowls.