1 Soak beans in water overnight. Transfer beans and soaking water to pot. Water should cover the beans by 2 inches. Season with salt, pepper, and oregano.
2 While the beans start to boil, melt lard with oil and fry green onions and onion. As soon as onions begin to brown, add garlic, pepper, hot sauce, and paprika. Add this mixture to the beans, boil 15 minutes, and then transfer to a pressure cooker for 45 minutes.
3 The beans should be soupy; serve in bowls with a dash of paprika in each.
Advice of Wine to combine
Suggest from Sommelier
A hearty, weighty dish whose flavor comes primarily from the seasoning, as the beans themselves are rather bland. The paprika and garlic are the ingredients that determine the need for a young and vigorous wine with a certain structure, such as a varietal Cabernet Sauvignon, with a fruity sweetness but with enough personality to stand up to the blast of spice.