This stew is the regional dish of Galicia. Here, salt pork replaces unto (cured pork lard)
1 cup dried navy beans
2 lb. boneless cured pork shoulder, cut into chunks
1/2 lb. salt pork, cut into chunks
2 Spanish chorizo sausages
2 blood sausages
2 long white potatoes, peeled and cut into 2-inch pieces
4 cups finely chopped collard greens or cabbage
1 tsp. Spanish paprika
1. Soak navy beans in water to cover (by at least 2 inches) overnight. Drain.
2. In a large colander, rinse beans, pork shoulder, salt pork, sausages, and vegetables under cold running water.
3. Place ingredients in a stockpot with 4 cups water. Add paprika and cook over medium heat for 2 hours, occasionally adding water to keep the liquid level up.
4. Remove sausages, cut into 1-inch pieces, and return to soup. Serve hot.