Soak the beans in a pot of water overnight, making sure the water generously covers the beans.

In a large enameled cast-iron casserole dish or heavy duty pot,  add the oil, onion, garlic, and pimentón, and cook over low-medium heat until onions are soft.

Drain the beans, rinse, and add to the pot with the pork belly. Add 6 cups of water and bring to a boil. Reduce to a simmer for an hour and 15 minutes.

Add the chorizo and blood sausage, but be sure to keep in their casings. Simmer for 45 minutes more or until beans are thoroughly cooked and liquid has reduced to the consistency of a stew.

Remove the chorizo and blood sausage, and once cool enough to handle, cut into chunks. Either add the sausage pieces back to the dish and serve, or serve on a plate on the side for people to add to their own bowl of Fabada Asturiana.