Step 1: Soak beans overnight in water; drain and rinse and then place in slow cooker with the ham hock and potatoes.
Step 2: In a skillet over medium heat heat 2 teaspoons oil and then add the onions cooking a few minutes before adding the saffron and garlic cooking a few minutes longer before adding to the slow cooker with the water. Cover and cook on low for 7 hours.
Step 3: Heat 1 teaspoon oil in skillet over medium high heat and brown chorizo; drain and stir into soup and cook additional 45 minutes on low. If soup is thick add more water.
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