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

In large stockpot or Dutch oven, fry bacon until crisp. Drain on paper towels and set aside. Pour off all but 2 or 3 tablespoons bacon fat. Add onion and saute until golden brown. Add garlic and cook until it just begins to color.

Add beans, 4 cups water, tomato paste, chorizo, red pepper flakes and paprika. Cover and simmer 1 1/2 to 2 hours, or until beans are tender, stirring occasionally to prevent scorching. Crumble bacon into beans and season with salt and pepper to taste. Cook 10 minutes more. Serve immediately.

Note: If beans begin to dry out, add water. If too watery, remove cover during last 30 minutes of cooking.

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