Step 1

Place the beans in a 5-qt. or 6-qt. pot and cover with water about 2 inches above the beans.

Step 2

Pour in the oil.

Step 3

Add in the quartered onions and dried chili peppers

Step 4

Cook the beans over medium-high heat until soft, about 1 1/2 to 2 hours.

Step 5

Stir often and add warm water as it evaporates. You are looking for a stew-like consistency.

Step 6

Slightly heat the oil in a frying pan over medium heat.

Step 7

Stir in the paprika and keep stirring until just thoroughly combined and fragrant.

Step 8

Pour the roux into the pot with the beans and stir.

Step 9

Mix in a tablespoon of salt and continue to boil for 2 to 3 minutes.

Step 10

Remove from heat.

Step 11

Preheat oven to 400.

Step 12

Carefully pour the beans into a large casserole dish, a dutch oven, or a large clay pot. You don't want to pour in all the water; add enough water to barely cover the beans.

Step 13

Place the sliced rounds of onions and the cooked chili peppers on top as garnish.

Step 14

Taste for salt and pepper.

Step 15

Bake the beans for 30 minutes, or until a crusty layer forms on top of the beans.

Step 16

Remove and let cool 15 minutes before serving.

Step 17

Add chopped parsley for garnish.