Instructions

1. 1
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
2. 2
   Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
3. 3
   Add the smoked beef to the pot and cook for about 5 minutes, allowing it to brown slightly.
4. 4
   Add the soaked beans to the pot and stir well to coat them with the onion, tomato, and beef mixture.
5. 5
   Pour enough water into the pot to cover the beans and beef. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the beans are tender.
6. 6
   Stir occasionally during cooking and skim off any foam that forms on the surface.
7. 7
   Season the soup with thyme, paprika, salt, and black pepper. Adjust the seasoning according to your preference.
8. 8
   Continue to simmer the soup for another 15–20 minutes to allow the flavors to meld together.
9. 9
   Remove from heat and transfer to serving bowls. Garnish with fresh parsley or cilantro leaves, if desired, before serving.