* 600 g Faba beans
* 100 ml extra virgin Olive oil, or as little as you need to cook the onions and garlic
* 1-2 bulbs of Garlic, separated and peeled, but not chopped
* 1 large Onion, peeled and quartered
* 1½ Litres Chicken stock
* 4 Chorizo sausages
* 2 morcilla sausages
* 200 g pancetta - this should be in a whole piece and not sliced
* 1½ teaspoons sweet Paprika, either Smoked or unsmoked
* A few strands of Saffron, crushed
* Finely chopped Parsley

===Method===
* Soak the Beans overnight. Drain and rinse.
* Heat the Oil in a large saucepan and gently Fry the Garlic and Onions until they are slightly golden.
* Add the Sausages, pancetta, Beans and Chicken stock to the saucepan.
* Cook slowly and when it starts to foam, add the Paprika and Saffron.
* Continue cooking slowly for about two and a half hours, checking regularly that the saucepan is not running out of liquid. Add more water as and when necessary, making sure that the Beans are covered at all times.
* Remove from the heat and let it stand until cool.
* Remove the Sausages and pancetta, cut them into 1 cm pieces and return them to the pan.
* Reheat and serve in bowls, sprinkled with the Parsley.

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