Rinse Dry Cannellini Beans (2 cup) and soak overnight completely covered with water.
Brown the Thick-Cut Bacon (4 slice) and Pork Shoulder (0.5 pound) in a large pot over high heat. Remove and drain on paper towels. When cool, cut into bite-sized pieces.
Drain the beans and place them in the pot. Fill with Water (to taste) so that beans are covered by 2 inches of water. Add ½ tablespoon Salt (to taste).
Bring to boil, skimming bean foam off top occasionally.
Poke the Spanish Chorizo (4) and the Blood Sausage (4) a few times with a fork to prevent them from exploding when cooked. Add them to the pot.
Add the Ham Hock (1), chopped bacon and pork shoulder, Saffron Threads (1 pinch), Fresh Rosemary (1 sprig), Smoked Paprika (2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon) to the pot of beans. Bring back to boil then turn down to a simmer.
Cook for one hour.
Dice the Onion (1) into bite-size pieces.
Slice the Garlic (4 clove).
Add onions and garlic to pot. Add Salt (to taste) and Ground Black Pepper (to taste). Cook for another 30 minutes or until pork and bacon are tender and sausage is cooked through.
Remove sausages and slice into bite-sized pieces. Remove rosemary stalk. Return sausages to stew and serve!