White beans stewed with smoked meats, Portuguese style

Ingredients:

• 450 g washed and sorted white navy beans
• 110 g diced bacon
• 450 g sliced chorizo ​​sausages or linguica smoked pork sausage
• 2 large chopped onions
• 6 crushed cloves of garlic
• 1/4 cup tomato paste
• 2 tsp paprika
• 1/4 tsp crushed red pepper flakes
• 2 bay leaves
• 4 tbsp of water
• 4 cups chicken broth or canned low-sodium chicken broth
• Salt

Preparation:

1. Place the beans in a large bowl and add enough water to come 3 inches (8 cm) above the beans. Soak overnight. Drain the next day.
2. Heat a large Dutch oven over medium-high heat and add the bacon. Cook, stirring frequently, until crisp and the fat has rendered, 5 to 6 minutes.
   
   Place the chorizo ​​in a heavy-bottomed pan and cook, stirring occasionally, until well browned on all sides, about 4 minutes. Spoon out any excess fat from the pan, reserving 2-3 tablespoons.
   
   Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Add the tomato paste, paprika, crushed red pepper, and bay leaves and cook, stirring, for 2 minutes.
3. Add the beans, chicken broth, and water and bring to a boil. Reduce the heat to a simmer and cook the beans, loosely covered, stirring occasionally, until tender, usually 1.5 to 2 hours.
   
   Add water if necessary to keep the beans liquid but not soupy. When the beans are tender, season with salt to taste and let sit, covered, for 15 minutes before serving. Serve the beans buffet-style.