RECETAS Y COCINA

Ingredients

• 1 lb dried navy, Great Northern or other small white beans
• Water as needed
• 1/2 lb bacon
• 1 large onion chopped
• 3 garlic cloves minced
• 1 can tomato paste (6 oz)
• 1 lb Spanish (not Mexican) chorizo, cut into 1/4" slices, or other spicy smoked sausage
• 1/2 tsp dried red pepper flakes or to taste
• 1 tbl sweet paprika
• Salt and freshly-ground black pepper to taste

Preparation

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.

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