1 Large onion, peeled
1 Head of garlic, whole
4 15 oz cans of beans (cannellini or large white beans), soaked overnight
1Tbsp HemisFares™ Smoked paprika
1 Large pinch HemisFares™ Saffron Threads crushed
1 lb Meaty and fresh ham hock
½ lb Kroger Bacon unsliced
½ lb chorizo
Sea Salt and Black Pepper
Drain beans and transfer them to a large Dutch oven. Add the onion, garlic, paprika, crushed saffron, ham hock, bacon and 12 cups cold water and bring to a boil. Reduce the heat to moderate and simmer the stew, tucking the ham hock under the cooking liquid as necessary, about 1 hour. Add the chorizo to the bean stew and cook until the meat and beans are tender and the cooking liquid is thick and slightly reduced, about 45 minutes longer. Discard the onion and garlic and transfer the meat to a bowl. Pull the meat from the ham hock and cut it into large pieces. Cut the bacon and chorizo into pieces. Add the meat to the beans and season lightly with salt and pepper. Refrigerate any leftovers.
