In a Dutch oven add bay leaves and pepper bacon. Cook over medium heat until bacon bits are crisp. Reserve bacon grease.
Add 1-teaspoon Spanish Paprika, onions, carrots, celery and peppers. Season with 1-teaspoon salt 1-teaspoon pepper. Saute vegetables until tender 3-4 minutes. Add garlic, fresh herbs and saute 1-2 minutes. Add remaining Spanish Paprika and stir vegetables to combine.
Add La Rioja Alta wine and reduce by half.
Add ham stock, ham shanks, Mayocoba beans, red potatoes and 1/2 cup cilantro. Bring to a full boil and reduce to s simmer for 1 1/2-hours or until beans are cooked. 30-minutes before beans are cooked add diced Black Forest Ham.
Remove soup from heat. Discard bay leaves and ham shanks. Remove any ham from shanks and add to soup.
Season soup with fresh cracked black pepper and fine sea salt to taste. Serve soup in warm bowls.
Garnish soup with Fresh Chopped Cilantro and fine diced Red Spanish Onions.