Fabadas challenge - you cant beat this

This is how I do it

1 kilo of sliced pork pata
4 strips bacon
2 large Alba chorizos or 3 purefoods chorizos
3 Winner chorizo
1 med bell pepper cut into strips

for Sofrito:
1 large onion
4 med (egg size) tomatoes
4 cloves garlic
diced chopped

250 gms dry white beans - soak overnight change water 3 times and rinse

bay leaf 3 small or 2 large
salt about 1 tbsp
pepper 1tsp
sweet hot paprika 1 tbsp
chicken cube or 2 cups broth
1 cup tomato sauce
some rum or brandy
1 cup red wine
ordinary olive oil - Pomace is good

Lets begin!

Season pata
slice pata into serving pieces as big as a calling card taking care to leave some meat on the bones
sprinkle paprika, salt and pepper ensuring even coating on all pieces. hand mix, pour 1/2 cup rum or brandy then 1/4 cup olive oil, leave to marinade for an hour

Boil the beans
in a lot of water, submerged and never allow water to reduce to the level of the top of the pile of beans ABSOLUTELY NO SALT

Make your sofrito
1/2 cup olive oil heated until smoking
sautee onions garlic and tomatoes very gently to prevent burning the onions and garlic
low fire and cook until tomatoes disintegrate or oil acquires a nice even deep orange color
set aside to cool
DONT CLEAN THE PAN

Prep to cook
in 1/4 cup olive oil fry bacon in same pan until almost brown and crisp almost hah not yet then set aside
brown pata evenly turning often
add chorizos turning them together with the pata
add bell pepper
make a space in the mixture and pour tomato sauce, allow to fry
mix thoroughly then add chicken cube, continue mixing until dissolved
add half of water and scrape goodies stuck to the bottom until the spatula slides easily
allow to boil
add sofrito, all of it allow to boil
add bacon
add rest of water

when it starts to boil add wine and bay leaf
let boil for 5 minutes then taste (actually puede na noh)

set flame to low and cover

Check the beans
beans should have been boiling for at least an hour now. check for tenderness, it should NOT be like the canned pork and beans but should have some bite to it.

check your simmering meats ocassionally
after 30 minutes taste it, it should have a strong robust flavor that means tastier and saltier than usual because the beans will absorb the flavor later.
if the liquid seems too little add water from the boiling beans a cup at a time

Lets mix it up
Drain the beans but set aside some of the water,
Combine the beans with the simmering meats mixture
stir once and allow to simmer for 10-15 minutes

Taste it. the bean should acquire some of the flavor kung masarap na shut off flame let it sit for 10 - 15 minutes
that will make the sauce get thick. If it gets too thick add some of the bean water a ladle at a time.

You're looking for something that is not thick but more watery but it should not be pale.

Of course red! spanish or italian strong, robust, Rioja, Shiraz or Cabernet, never Pinot Noir, at least 12% strength.

Bread and butter to scrape the sauce of course