Cowboy Beans

• 1 cup dried black turtle beans
• 1 cup dried red kidney beans
• 1 large yellow storage onion
• smoked Spanish paprika
• cayenne or chli pepper
• ground black pepper
• 2 tablespoons tomato paste
• salt
• 1 pound kielbasa
• 1 tablespoon bacon fat or lard

1. Rinse and sort through the beans, removing any broken, shriveled, or discolored ones. Cover with water an inch over the beans and soak 6-8 hours or overnight.
2. In a large, heavy-bottomed stock pot, saute chopped onion in a little bacon fat, and add spices. I usually use at least a teaspoon of smoked Spanish paprika, and just a sprinkling of cayenne OR chili powder (because I'm a wimp when it comes to spicy things), but feel free to add more if you like.
3. Drain beans and add to the pot. Cover with water by 1 inch. Add tomato paste and stir well to blend. Add 1 teaspoon of salt to flavor the beans. Bring to a boil, then reduce heat to a simmer and cook beans until tender (usually at least 1 hour).
4. Once the beans are tender, add kielbasa and cook until everything is heated through. Taste for salt and add more if necessary.
5. Serve hot over rice or with cornbread. Top with chopped white onion, a little lemon or lime juice, cider vinegar, sour cream, shredded cheddar, or nothing.

beans, beans, yellow storage onion, paprika, cayenne, ground black pepper, tomato paste, salt, kielbasa, bacon

Taken from food52.com/recipes/25893-cowboy-beans (may not work)