Instructions: Wash and sort beans. Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.

Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.

Pour off all but 2 or 3 tablespoons of bacon fat, add onion and cook until golden brown, 8 to 10 minutes. Add garlic and cook 1 minute more. Add beans, 8 cups water, tomato paste, chorizo, red pepper flakes and paprika. Cover and simmer until beans are tender, 1 1/2 to 2 hours, stirring occasionally to prevent scorching.

Just before serving, crumble bacon into beans and season with salt and pepper.

This recipe yields 6 to 8 servings.

Comments: Depending on the size and age of the beans you use, the cooking time could vary considerably. If the beans threaten to dry out, add water; if theyre watery, remove the cover for the last half hour of cooking. Spanish chorizo is available at Spanish and some Latin markets.

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