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

Pour in the oil.

Add in the quartered onions and dried chili peppers.

Cook the beans over medium-high heat until soft, about 1.5 to 2 hours.

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

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

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

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

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

Remove from heat.

Preheat oven to 400.

Carefully pour the beans into a large casserole dish, a dutch oven, or a large clay pot. Add enough water to barely cover the beans.

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

Taste for salt and pepper.

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

Remove and let cool 15 minutes before serving.

Add chopped parsley for garnish.