Portuguese Beans/Feijao a Portuguesa

• 1 lb dried navy beans, small California white or 1 lb great northern bean, washed and sorted
• 12 lb bacon
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 1 lb portuguese chourice sausage, cut into 1/4-inch slices
• 12 teaspoon dried red pepper flakes (to taste)
• 1 tablespoon sweet paprika
• salt
• fresh ground pepper

1. Soak beans overnight in enough cold water to cover by several inches.
2. Drain beans and set aside.
3. Fry bacon in skillet over medium heat until crisp, 5 minutes.
4. Drain on paper towels and set aside.
5. Pour off all but 2-3 tablespoons of bacon fat; add onion and cook until golden brown, 8 to 10 minutes; Add garlic and cook 1 minute more.
6. Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
7. Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
8. Just before serving, crumble bacon into beans and season with salt and pepper.

navy beans, bacon, onion, garlic, tomato paste, portuguese chourice sausage, red pepper, sweet paprika, salt, fresh ground pepper

Taken from www.food.com/recipe/portuguese-beans-feijao-a-portuguesa-224974 (may not work)