Red Wine Pinto Beans with Smoky Peppered* Bacon and Chorizo*

I saw this in the Seattle Times this morning, and I LOVE pinto beans and bacon, and LOVE Chorizo, so I am adding that (as always with my changes to a recipe, denoted by an *) ~
(serves 8-10)

1/2 lb. thick cut peppered* bacon, diced
1/2 lb. chorizo*, separated into small pieces with a wooden spoon*
1 large sweet* white onion, diced
2 celery stalks, diced
2 med. carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
2 large sprigs thyme*
1/4 t. smoked paprika*
1 lb. dried pinto beans, soaked overnight
1 T. sea* salt, more to taste
2 cups dry red wine
EVOO for serving
Coarsely grated Parmesan
Coarsely ground black pepper, or red pepper flakes

In the bottom of a large pot over med.-high heat, brown bacon and chorizo until golden, about five mins. Stir in onion, celery, carrots, garlic, rosemary, thyme, and paprika. Cook stirring occasionally, until veggies are tender, five to seven mins. Drain beans and add to pot along with 1 T. salt. Pour in enough water to just cover the beans (about 7-8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 mins. to an hour. Meanwhile, in a small pot over med-low* heat, simmer wine until it is reduced to 2/3 cup, 20-30 mins. Remove rosemary and thyme sprigs from bean pot and discard. Pour wine into beans and bring to a simmer; cook for 10-20 mins. to meld flavors and thicken to broth to taste. To serve, drizzle with olive oil, top with Parmesan and pepper. I want this NOW!!!!

Today, "Stay faithfully on the path that is yours", and have FUN!!

Love,

MM