Michirones with navy beans

Ingredients

• 1 kg of navy beans
• 2 slices of ham (about 2 or 3 centimeters thick)
• 2 small chorizo sausages
• 1 slice of bacon (not always an ingredient in michirones)
• 1 Espelette pepper (or one chili pepper)
• A bay leaf
• mild chili pepper (plentiful)
• salt
• A few peppercorns

Soak the navy beans in a container filled with water for 24 to 48 hours.

Place the beans in a pot, cover them with water, and add a pinch of salt.

About halfway through cooking (approximately 35 minutes), add the pancetta, chorizo, hot peppers, ham hocks, bell pepper, bay leaf, and mild chili peppers.

Continue to cook the beans until they are tender and the broth has thickened.

Serve the michirones in earthenware pots (small individual pots or double-portion pots), hot, with chorizo and pieces of bacon. Make sure the dish is neither too watery nor too dry. It should have a creamy texture.