Tres Leches, Prendes-Style Asturian bean stew, Fresh chorizo

Sam made Tres Leches cake.  I didn't take a picture of the final product, but it was great.  The recipe came from http://allrecipes.com//Recipe/tres-leches-milk-cake/Detail.aspx

Prendes-Style Asturian bean stew (adapted from Spain and the world table):  Soak 2 pound white beans overnight.  Drain.  Roast 8 pork ribs in the oven until well browned.  Simmer the ribs in 3 cups chicken stock until tender.  Meanwhile, combine 8 oz pancetta or bacon (that has been soaked in water for several hours and drained) with 1/2 cup olive oil and cook over med high heat for 10 min, or until some fat has been rendered.  Add beans and 14 oz chorizo and 1 pound morcilla (the only blood sausage we could find is local tongue blood sausage, I'm not sure this translates) and 10 cups of water.  Slowly bring to a boil over med high heat.  Skim foam.  Reduce heat and simmer, partially covered for about 2 hours.  Add liquid as needed to keep water one inch over beans.  Heat 1/4 cup olive oil in another pan and add 1 1/3 cups chopped onions.  Cook until tender, 5 min, and add 1 1/2 tsp sweet paprika.  Cook another five minutes.  Stir into beans along with 1/4 tsp saffron threads diluted in 1 tbsp water.  Stir and cover tightly, off the heat for one hour.  Taste and salt as desired.  Turn heat back on and bring beans back to simmer, adding more liquid if necessary.  Do not boil, but cook until beans are creamy, 1/2-1 hour.  Remove meats and slice and serve over beans.

Fresh chorizo:  My sausage skills are getting better, but they are still not pretty!  Chop 5 pounds pork shoulder into 1 inch dice.  Combine with 3 tbsp salt, 2 tbsp smoked paprika, 2 tbsp ancho chili powder, 1 1/2 tsp cayenne, and 2 tbsp minced garlic.  Chill overnight.  Then grind and stuff.