Learn how to cook ''fabada''

First we need to soak the beans one day before, the beans will get bigger. At the same time that we are soaking we need to put the meat (chorizo, blood sausage and bacon) to soak in war water. At the next day, and three hours before the lunch we put the meat with the beans in the same water, we add onions, parsley and garlics. When it starts to boil we take out the grass and the impuritys in form of foam.
We ''frighten the beans'', it means put cold water in boil points. We put the fire in the minimum, so it can boils, but very slow. This during three hours.
At the end we taste the salt.