Ingredients 

• 1 pound dried navy, small California white or great northern beans, washed
• 1/2 pound bacon
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups water
• 1 6-ounce can tomato paste
• 1 pound chouriço ,linguiça or Spanish chorizo, cut into 1/4-inch slices
• 1/2teaspoon red pepper flakes, or more to taste
• 1 tablespoon paprika
• Salt and pepper

Instructions

1. Soak the beans overnight in enough cold water to cover by several inches.
2. Drain the beans and set aside. In a large stockpot or Dutch oven, fry the bacon until crisp. Drain on paper towels and set aside.
3. Pour off all but 2 or 3 tablespoons of the bacon fat, add the onions and sauté until a dark golden brown. Add the garlic and cook until it just begins to color.
4. Add the beans, water, tomato paste, chouriço, red pepper flakes and paprika. Cover and let simmer for 1 1/2 to 2 hours, or until the beans are tender, stirring occasionally to prevent scorching. Crumble the bacon into the beans and season with salt and pepper. Cook 10 minutes more then serve immediately.

NOTE: If the beans threaten to dry out, add water; if they’re watery, remove the cover for the last 1/2 hour

of cooking.