Prick 1 small sweet semi-cured chorizo, 1 small spicy semi-cured chorizo, and 1 small semi-cured morcilla (blood sausage) all over with a fork. Peel 1 large carrot, 1 small potato, and 1 small onion and cut them into chunks.
Put the sausages and vegetables in a pot with 115g of pancetta in one piece, 1 smashed garlic clove, 1 bay leaf, and 2½ cups of water. Simmer for about 15 minutes, until the vegetables are tender.
Lift out the meats and discard the garlic and bay leaf. Blend the vegetables and broth until smooth and thick, and season with salt.
Cut the meats into bite-size pieces and return them to the pot with 425g of canned large white beans, drained and rinsed. Cook over low heat for about 5 minutes.
