Prepare the Beans:

Drain the soaked beans and place them in a large pot. Cover with water so that it comes several inches above the beans because they will expand as they cook.

Cook the Pork and Sausages:

In a separate pan, lightly fry the chorizo and morcilla to release some of their oils. Remove and set aside. In the same pan, lightly fry the pork belly and bacon until they start to brown.

Combine Ingredients:

To the pot with the beans, add the fried meats, chorizo, morcilla, garlic, onion, smoked paprika, bay leaves, and a pinch of saffron threads if using. Add just enough water to cover all the ingredients.

Slow Cook:

Bring the mixture to a boil, then reduce the heat and let it simmer gently for 2-3 hours, or until the beans are completely tender and the stew has thickened. Stir occasionally and add more water if necessary to keep the ingredients submerged.

Season:

Season with salt towards the end of cooking to avoid toughening the beans.

Serve:

Let the fabada sit for a few hours or overnight to develop the flavors, as it tastes even better the next day. Reheat gently and serve warm.