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Soak the beans in cold water overnight.
The next day, drain, then put in a pot and add fresh cold water to cover them by about 4cm.
Nestle any saved leftover pork meat, fat and bones in among the beans, then do the same with other optional pork, such as a piece each of pancetta (or bacon lardons) and morcilla (or black pudding), and the whole cooking chorizos (or sliced dried chorizo).
Add the onion, garlic, paprika and olive oil, then bring slowly up to a boil.
Turn down the heat to a simmer, skim off any foam, then leave to cook gently for an hour to an hour and a half, until the beans are tender; if need be, add a splash of cold water as necessary to keep the liquid just above the beans.
Once the beans are soft, grind the saffron, if using, in a mortar (or just add the stamens to the pot whole), then cook on a very low heat for another 30 minutes.
Season to taste, then cover and leave to rest for up to an hour.
Lift out the meats, including any fat, cut into bite-size pieces, stir back into the beans and serve warm topped with a drizzle of good olive oil and crusty bread alongside.