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1
If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight.
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2
Drain and set aside.
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3
If using canned beans, drain and rinse.
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4
Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes.
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5
Remove the bacon and set aside.
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6
Discard all but 1 tablespoon of the fat and return the skillet to the stovetop.
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7
Add the sausage and cook until browned.
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8
With a slotted spoon, remove the sausage to a bowl and reserve.
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9
Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat.
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10
When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes.
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11
Stir in the tomato paste and cook until fragrant, about 30 seconds.
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12
Add the potatoes and stir to coat in the tomato paste.
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13
Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat.
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14
Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours.
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15
Crumble the bacon into beans, and season with additional salt, if needed.
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16
Remove the bay leaf, transfer the beans to a serving bowl and serve.
