1 pound yellow-eye beans, rinsed
6 cloves garlic, peeled
4 sprigs fresh thyme
1 onion, chopped
Zest of 1 organic orange
Salt and pepper
¼ cup olive oil
½ pound Spanish chorizo cut
into small pieces
3 tbsp. chopped fresh
flat-leaf parsley
1 tsp. hot paprika

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  1. Place the beans in a large soup pot with cold water to cover and set aside to soak for at least 6 hours or as long as overnight.
  2. Drain well and return beans to pot. Add cold water to cover by at least 2 inches and place over high heat. Bring to a boil and add the garlic, thyme, onion and orange zest. Lower the heat and cook at a gentle simmer for about 1 hour.
  3. Season with salt and pepper and continue to simmer for another 30 minutes or until the beans are very tender. If necessary, add water to keep the broth very liquid.
  4. Heat the olive oil in a large frying pan over medium heat. Add the chorizo and fry, stirring frequently, for about 12 minutes or until almost crisp. Transfer the chorizo to a double layer of paper towel to drain. Reserve the oil.
  5. Remove and discard the thyme sprigs from the beans. Transfer the cooked beans to a blender and process to a smooth puree. If the finished puree is too thick, add either water or chicken stock to thin to a thick soup consistency.
  6. Transfer the puree to a large saucepan. Stir in the parsley and paprika along with the reserved chorizo and bring to a simmer.
  7. Ladle soup into large shallow bowls, drizzle reserved chorizo oil over tops, and serve.