Ingredients
- 1 pound dry navy beans (washed and sorted (or California white or Great Northern)
- 1/2 pound bacon
- 1 large yellow onion (chopped)
- 3 garlic, cloves minced
- 1 can (6 ounce) tomato paste
- 1 pound chorizo sausage (Spanish, or other spicy smoked sausage, not Mexican chorizo cut into 1/4-inch slices)
- 1/2 teaspoon dried red pepper flakes (or more to taste)
- 1 tablespoon paprika (sweet)
How to Make
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Step 1: Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
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Step 2: Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
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Step 3: 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.
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Step 4: 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.
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Step 5: Just before serving, crumble bacon into beans and season with salt and pepper.
We hope you enjoy this recipe!
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