Steps
- Prick 1 small sweet semi-cured chorizo, 1 small spicy semi-cured chorizo, and 1 small semi-cured morcilla (blood sausage) all over with a fork. Peel 1 large carrot, 1 small potato, and 1 small onion and cut them into chunks.
- Put the sausages and vegetables in a pot with 115g of pancetta in one piece, 1 smashed garlic clove, 1 bay leaf, and 2½ cups of water. Simmer for about 15 minutes, until the vegetables are tender.
- Lift out the meats and discard the garlic and bay leaf. Blend the vegetables and broth until smooth and thick, and season with salt.
- Cut the meats into bite-size pieces and return them to the pot with 425g of canned large white beans, drained and rinsed. Cook over low heat for about 5 minutes.