The night before we will begin letting the beans soak In a large container as they grow a lot, on the other hand in another bowl we will desalt our ham.
The next day we put the beans in a pot with a thick bottom, add the garlic cloves, the whole peeled onion, the olive oil and the bay leaf, cover with water, better mineral, up to two fingers above our beans, letting them come to a boil and stopping the cooking with a jet of cold water. This is what is said “scare them fabes”, operation that you will repeat throughout the cooking two more times.
Meanwhile, what I usually do is in another small pot boil the meat separately, this makes the blood sausage especially loose part of its fat and the fabada is not left with so much at the end, this step is totally dispensable, if you do not mind the excess fat that day, you will add all the meat to the pot where they cook the beans once we have scared them.
Follow cooking over medium-low heat for approximately three hours, skimming if necessary and making sure that it does not stay dry, if so, you add small amounts of hot water, either alone or from the pot where we had initially blanched the meats, remembering two more times to scare the fabada with cold water throughout the cooking time.
Just when the beans are cooked and the time has passed, check the salt and add whatever you need, letting the beans cook for a few minutes so that the salt is incorporated. Do not throw it at the beginning but at this time.