To begin, drain the soaked beans and rinse well. Place them in a large pot with fresh water, bring to the boil, and simmer for 10 minutes. This removes some starch and ensures an even cook. Transition to building the soup base.

In a separate large soup pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant. This step forms the flavour foundation. Move to adding meats.

Place the ham hock, salted pork belly, chouriço, and morcela into the pot. Stir gently so they release some fat and flavour into the base. Transition to adding beans and water.

Add the parboiled beans into the pot along with about 2 litres of fresh water. Stir in the bay leaf. Bring to the boil over medium heat before reducing to a gentle simmer.

Simmer uncovered for about 1 hour, skimming any foam or excess fat from the surface. This creates a clear, rich broth. Proceed to adding vegetables.

Stir in potatoes, carrots, and turnip. Continue simmering for 30–40 minutes until the vegetables and beans are tender. Adjust the seasoning at this stage.

Taste and add salt sparingly (as the meats are already salted) and a few grinds of black pepper. Simmer gently for another 5–10 minutes to integrate the seasoning.

Lift the ham hock and pork belly from the pot. Slice the meats into bite sized pieces, discarding any bones. Return them to the soup. Prepare for serving.

Ladle the soup into deep bowls, making sure each serving gets a mix of beans, vegetables, and meats. Garnish with chopped parsley and serve hot with crusty bread. Presentation tip: Bring the pot to the table for a rustic, communal feel.