pound dried navy, small California white or
great northern beans, washed and sorted
1/2 pound bacon
1 large onion, chopped
3 cloves garlic, minced
1 (6-ounce) can tomato paste
1 pound Spanish chorizo or other spicy smoked
sausage (not Mexican chorizo) cut into 1/4-inch
1/2 teaspoon dried red pepper flakes, or more
1 tablespoon sweet paprika
Freshly ground pepper
Soak beans overnight in enough
cold water to cover by several inches. Drain
beans and set aside.
bacon in skillet over medium heat until crisp,
5 minutes. Drain on paper towels and set aside.
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.
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.
6 - 8