Fill a large pot halfway with water and bring to a boil over high heat. 

Once the water is boiling, add the pancetta, chorizo, and ham hock. Simmer over medium heat for 5 minutes.

Drain and return the meat to the pot. Add stock, beans, and bouqet garni and bring to a boil over high heat. Skim off any foam. 

Cover pot partially and simmer on low heat for about an hour or until beans are tender. 

In a small bowl capable of withstanding heat, mix the saffron with the boiling water until saffron is dissolved. 

Using a box grater, grate the tomato halves and set the tomato in a bowl, discarding the skins. 

In a medium skillet, heat the olive oil on medium heat. 

Add the onion and a pinch of salt to the oil and cook over medium heat, stirring occasionally, until onions are softened.

Add the smoked paprika to the onion and stir until onion is coated. 

Add the tomato to the onion mixture and simmer until reduced by half, about 3-5 minutes. 

Stir the onion mixture into the pot of beans, adding the saffron and blood sausage as well. 

Simmer unvocered until the beans are very tender but not yet falling apart, approximately 30 minutes. 

Transfer the meat to a cutting board and allow to rest for five minutes before cutting into bite size pieces and returning to the pot. Discard the ham bone and the bouquet garni before serving.