Traditional recipe for Spanish bean soup that nourishes with properly prepared legumes, vegetables, and a meat stock base blended with chopped chorizo.
Soak chickpeas overnight with a TBL of sea salt in sufficient water to cover the beans. When ready to cook, drain the salt water from the beans and put beans, beef bone, and ham bone in a large pot with 2 quarts of water. Cook for 45 minutes on low heat.
While the beans are cooking, fry the bacon and onion in lard until onion is caramelized. Place the bacon, onion, potatoes, and saffron into the pot with the simmering beans and bones.
When the potatoes are cooked, remove the pot of soup from the heat and add chorizo cut into think slices.
Add sea salt to taste and serve with an optional dollop of homemade creme fraiche.