Dried broad beans, michirones, with chorizo and ham

Ingredients

• 500 g of dried broad beans, soaked for 24 hours in water
• 250 g of chorizo, ready to cook
• 250 g of Iberian lard
• 3 slices of ham
• 300 g of Serrano ham
• 1 head of Allium sativum (garlic)
• 2 bay leaves
• 1 teaspoon of mild paprika
• 2 or 3 small dried chili peppers
• salt

Soak the broad beans for 24 hours in a ratio of 3 parts water to 1 part broad beans, changing the water 2 or 3 times.

In the pressure cooker, add the rinsed broad beans, ham bones, chorizo slices, bacon pieces, Serrano ham, whole unpeeled garlic head, bay leaves, chopped chili peppers, and paprika.

Cover the pot, close the pressure cooker, and start timing from the moment the valve begins to whistle.

Once the broad beans are tender, turn off the heat and let them rest for 10 minutes.

Serve hot.