Portuguese Bean Stew (Feijao A Portuguesa)

This recipe is from David Leite of Leite's Culinaria. My family and I love it so much. Wonderfully spicy. Beans need to soak overnight.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 1  lb dried navy beans or 1  lb great northern bean, picked over
• 1  lb  sliced bacon
• 1  large onion, chopped
• 3  cloves garlic, minced
• 4 -5  cups water
• 1 (6 ounce) can 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

1. Soak beans in cold water to cover by 2 inches, for 8 hours.
2. Cook bacon in a large pot until crisp.
3. Transfer to paper towels to drain.
4. Discard all but 3 tablespoons of bacon drippings.
5. Cook onion in bacon drippings over moderate heat, stirring frequently, until golden brown; about 7-9 minutes.
6. Add garlic and cook, stirring until it becomes golden.
7. Drain beans and add to onion mixture with remaining ingredients (except bacon).
8. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until beans are tender; about 1 1/2 hours.
9. Crumble bacon into beans and season with salt and pepper before serving.