6 to 7 ounces chorizo sausage (sliced; if you can’t find chorizo, substitute your favorite sausage and add a little extra paprika)
1 tablespoon paprika (Spanish sweet)
salt to taste
How to Make It
Pour beans into a large pot or bowl and cover with cold water.
Turn burner on high until the water comes to a boil. Boil for 1 minute and then turn off the burner.
Cover and let beans sit in the water for one hour.
While the beans are sitting, chop the onion into approximately 1/4-inch pieces. Cut the pork into large chunks – about 2-inch squares.
Cover the bottom of a large pot with olive oil and heat over medium. When hot, add the chopped onions, garlic, and pork. Sauté until the onions are transparent (but not browned). Remove from heat.
Drain water from the beans. Place the beans in the large pot with the sautéed onions and pork. Add water to cover. Add the bay leaf, sliced chorizo and Spanish paprika.
Place back on the stove and turn on high. When the water comes to a boil, reduce to medium. Water should be at a low boil. Simmer until the meat is tender. This takes approximately 1 1/2 hours.
Taste the stew and adjust salt if necessary. Serve in soup bowls with crusty bread.
