Elaboration

• Soak the beans overnight
• Drain them, wash them with water and add them to the pot, covering them with fresh water
• Put the 5 Qt Saladmaster titanium pot at medium temperature
• Cover pot and wait for intense click, lower to minimum heat
• When they take 1 hour, open the pot and add the sausage and chorizos
• Cover again, raise the temperature until intense click, and again lower to minimum
• Cook 1 hour and a half
• To prepare the cabbages, remove the stems and cut the leaves into pieces
• Add 1 liter of water in the 3 Qt Saladmaster titanium Sauce Pan, put it at medium temperature
• When the water is hot add the cabbage leaves and black pudding
• Cook for 15 minutes
• Set aside the black pudding
• Drain the cabbage and add it to the pot with the beans, to cook everything together until the end, reserve the cooking water
• Half an hour before finishing the cooking of the beans, add the chopped potatoes to the pot
• If they are not covered with water, add water from cooking the cabbage so that they are covered with water while cooking
• Cover the pot again, raise to medium temperature until intense click and lower to minimum for 30 minutes
• Test and rectify salt if necessary
• When the potato is to taste, and cooked legumes remove the pot from the heat
• Remove from the pot, the chorizos and the lacón, chop next to the reserved black pudding and return again to the pot
• Cover and keep covered until service
• Serve hot
• Like many stews, the flavors will be more settled if cooked a day before eating