Soak the beans in water for 12 hours. The Asturian meat mix (compango) I bought came in a package with everything except the ham (blood sausage, chorizo, bacon, and ham). Soak the meats for 4 hours.

Peel and cut the onion in half, peel the garlic cloves, and cut the pork ear into small pieces.

Remove the sausages and meats from the soaking water. In a pressure cooker, add the beans, onion, garlic, pork ear, sausages, salt, and cover with water.

Close the pressure cooker. When the valve starts to release steam, cook for 8 to 10 minutes, then turn off the heat. Once the pressure has released, open the cooker, remove the onion, garlic, a bit of broth, and some beans, and blend them together. Also remove the blood sausage, chorizo, bacon, and ham and set them aside.

Skim the fat from the broth using a ladle to remove the layer of fat on top. Add the blended mixture back to the pot and swirl the pot in circles to mix everything together. Cut the sausages, bacon, and ham into pieces, return them to the pot, and bring to a boil for another 10 minutes, swirling the pot occasionally (do not stir with a spoon to avoid breaking the beans).