Basque Beans

Thanks to Louis's Basque restaurant in downtown Reno NV for this inspiration. We went there for lunch on our anniversary and their beans were just tasty. This recipe is close, though a little more meaty and thicker I think.

• 1½ lb. dried beans (I used Great Northern White), rinsed and drained and soaked overnight.
  
• 5-6 cups beef stock (I use homemade, it makes a difference)
• Some ham, maybe a cup or so, cut in small pieces
• 1 leftover ham bone with plenty of meat attached
• 1 medium chopped onion
• 4 cloves chopped garlic
• 2 bay leaves
• ½ lb (or two links) of chopped cooked chorizo, I've found Johnsonville is excellent for this, not too fatty. Just put mine on a pan and baked in the oven.
  
• 1 TB Dried Italian herb mix
• 1/2 Cup Dried Mashed Potato flakes
  
• Salt and pepper to taste

1. Put the beans and cover with water into a heavy pot, cover and bring to a boil, simmer for 30 minutes, and let sit for 30 minutes. Drain.
2. Add all of the other ingredients except the chorizo to a crock pot. (Note: My small crock didn't hold, I had to use the larger one)
   
3. Bring the whole thing to high until bubbling, and then put to medium for 4-6 hours, occasionally sprinkling in dried potatoes to help thicken.
   
4. Add the chorizo and simmer uncovered for 20 minutes, stirring occasionally.