Michirones with fava beans and chorizo

Ingredients

• 1 kg of dried broad beans (or 1 kg of fresh, large broad beans)
• 2 slices of ham (about 2-3 cm thick)
• 2 small chorizo sausages
• 1 slice of bacon (optional)
• 1 dried hot chili pepper (or 1 ñora)
• One bay leaf
• Mild paprika (in generous amounts)
• salt
• A few peppercorns

Soak the dried broad beans in a large container of water for 24 to 48 hours.

Place the drained broad beans in a large saucepan, cover generously with water, and add a pinch of salt. Bring to a boil.

About halfway through cooking (approximately 35 minutes), add the bacon cut into strips, the chorizo cut into rounds, the chili pepper, the ham bones, the black peppercorns, the bay leaf, and the sweet paprika.

Continue to cook over low heat until the broad beans are tender and the broth has thickened.

Serve hot in earthenware dishes (individual or for two), with the chorizo and pieces of bacon. The dish should not be too watery or too dry, but rather, should be creamy.