How to cook
Soak the beans in cold water from the night before.
Put them in a pot and leave it to boil, then discard the first water. Strain it well and place it in a clay pot.
Chop the onions, carrots and peppers. Add them to the beans.
Cut the smoked bacon into small pieces. Add it along with all the spices. Stir and place the smoked shanks on top. Add 2-3 cups of water, to cover all the products and put the clay pot in a non preheated oven, which is initially heated to 480°F (250°C), until it heats up and then reduce the temperature to 360°F (180°C) for about 2 hours.
Once the shank in a clay pot is ready, debone the shanks and serve them with a glass of red wine.
Enjoy your meal!