Sort through the beans to remove any small stones or debris. Place the beans in a pot, cover well with water, and soak overnight or for about 8 hours. The next day, drain the beans and add 6 cups of fresh water. Bring to a boil, reduce the heat, and simmer for about 1 hour. After 45 minutes, add the beef bouillon cube and salt, then finish cooking.

In a skillet or pot, heat the olive oil over medium heat and sauté the garlic and onion. Add the carrot and bell peppers, sauté, then add to the beans. Add the potato, chorizo, bay leaf, and herbs to the beans. Simmer until the chorizo and potatoes are cooked through.

Remove the chorizo and slice into rounds. Serve the beans and chorizo with the croutons on top.

PREPARATION: If using a whole pork leg, use a sharp knife to remove the skin. Debone the leg and cut all the meat into strips. Set aside some lean meat for another use, and use the rest for chorizo. If using pork shoulder, cut the meat and pork fat into long strips. Grind the meat in a meat grinder.

HOW TO MAKE THE CHORIZO: Season and mix the ground pork well with the marinade and let it rest in the refrigerator for 30 minutes. Using a sausage stuffer, fill the casings with the ground meat, making sausages to your desired size. Tie off each sausage with butcher's twine as you go. Refrigerate the sausages as you finish them.

You can keep them in the refrigerator for up to 2 days if you plan to eat them soon, or freeze them until ready to use. These chorizos are delicious, and even if you don't have a sausage stuffer or casings, you can shape them by hand or make patties instead. These chorizos are delicious, and even if you don't have a sausage stuffer or casings, you can shape them by hand or make patties instead.