To begin, rinse the dried beans and soak them in cold water overnight. Drain before cooking. This ensures even cooking and better digestion. Move to preparing the meats.

In a large heavy pot, heat olive oil over medium heat. Brown the pork shoulder, bacon, and pig’s ear or foot until golden. Work in batches to avoid overcrowding. Set aside and continue to the aromatics.

In the same pot, add onions and garlic. Sauté until softened and lightly golden, scraping the base to lift flavour. Stir in paprika and tomato paste. Let it cook for a minute to deepen the colour. Add the beans next.

Return all browned meats to the pot, including the soaked beans. Add bay leaves and season with salt and pepper. Pour in enough water to cover everything by 4–5 cm. Transition to simmering.

Bring to a boil, then reduce to low heat and cover. Simmer gently for 1.5 to 2 hours or until beans and pork are tender. Skim foam as needed. Prepare the sausages while the stew simmers.

In a separate pan, sear the chouriço and morcela slices for a few minutes until browned. This step helps intensify their smoky flavour and keeps them intact. Set aside for later addition.

Once the beans are tender, add the browned sausages to the pot. Stir gently and continue to simmer uncovered for 20–30 minutes to allow the fats and flavours to blend. Move to finishing touches.

Taste and adjust salt and pepper. If the stew is too thick, add a splash of hot water. If too thin, mash a few beans into the broth to thicken naturally. Remove the bay leaves before serving.

Serve hot in deep bowls, garnished with chopped parsley. Traditionally accompanied by crusty bread or rice. Presentation tip: offer a slice of orange or pickled vegetables to balance the richness.