10 g saffron
beans 500 g
Blood sausage 150 g
The day before making the stew, we must let the beans soak overnight
To start, cook in a saucepan with water and chorizo sausage for 5 to 6 minutes
Then put a heavy saucepan over beans covered with water in it that we had all night. We add the spicy sausage and blood sausage and a splash of olive oil
Over time, we fire the weak pot and add the sauce to the beans. Add a little salt and some saffron crushed
We cover the pot again and let simmer a couple of hours, until the beans are fully cooked. If we find that you run out of water, add a little water soaking.