This is a great national dish in Asturia, and is a meal in itself. It is usually made in large quantities. Spanish people are very fond of sausages, and each province boasts its own local sausages, few of which are obtainable in England. The best substitute we have here are the chipolata.
I give a simplified version of this most elaborate recipe, as it includes the head and feet of salted and cured “cow.”
Soak the ham and salted beef in water for 2 hours, then put them in a large saucepan, cover with cold water, bring to the boil and simmer gently for 2 hours. At the end of 1 hour add the haricot beans, previously cooked, and the black pudding and sausages.
When done, the soup, with the haricot beans in it, is served first, and the meat and sausages as a separate course.