Ingredients:
1 lb dried navy beans or 1 lb great northern beans, picked over
1 lb sliced bacon
1 large onions, chopped
3 cloves garlic, minced
4 -5 cups water
1 (6 ounce) cans tomato paste
1 lb Portuguese chourico or 1 lb spanish chorizo sausage, cut into 1/4 inch thick slices
1/2 teaspoon dried red pepper flakes, to taste
1 tablespoon paprika
salt and pepper
Directions:
Soak beans in cold water to cover by 2 inches, for 8 hours.
Cook bacon in a large pot until crisp.
Transfer to paper towels to drain.
Discard all but 3 tablespoons of bacon drippings.
Cook onion in bacon drippings over moderate heat, stirring frequently, until golden brown; about 7-9 minutes.
Add garlic and cook, stirring until it becomes golden.
Drain beans and add to onion mixture with remaining ingredients (except bacon).
Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until beans are tender; about 1 1/2 hours.
Crumble bacon into beans and season with salt and pepper before serving.
Servings: 6
Time preparation: 30 min.
Time total: 150 min.