FEIJAO A PORTUGUESA (Portuguese bean stew, for six)

1 pound dried navy or Great Northern beans, picked over

1 pound sliced bacon

1 large onion, chopped

3 garlic cloves, minced

4 to 5 cups water

one 6 ounce can tomato paste

1 pound Portuguese chouri*o or Spanish chorizo (cured spicy pork sausage), cut into ¼ inch thick slices

½ teaspoon dried hot red pepper flakes, or to taste

1 tablespoon paprika

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1.  Soak beans in cold water to cover by 2 inches 8 hours.

2.  Cook bacon in a 4 to 6 quart heavy pot until crisp.  Transfer to paper towels to drain.  Spoon off (and discard) all but about 3 tablespoons fat in pot.  Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes.  Add garlic and cook, stirring, until it begins to turn golden.

3.  Drain beans and add to onion mixture with remaining ingredients (except bacon).  Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1-½ hours.  (Older beans will take longer to cook and require more water during cooking.)  Crumble bacon into beans and season with salt and pepper before serving.

from Gourmet Magazine, December, 2000