Bring a large saucepan filled with water to the boil. Add the beans then return to the boil then remove from heat when it starts boiling again. Drain.
Put the beans back in the large saucepan and fill with water. Add whole onion studded with cloves and garlic. Cook over low heat for 45 minutes. Season with salt to taste when cooked, discard the onion. Drain and set aside.
Add lard to a frying pan over medium heat, add the onion, capsicums and bacon and cook for 3 minutes. Add the chorizo and cook for 2 minutes. Add the beef mince broken into pieces, cook for 5 minutes or until well done.
Add the paprika and stir in 3 large tablespoons of tomato paste as well as the can of peeled tomatoes. Season with salt and pepper to taste and then cumin, oregano and thyme. Add beef stock cube and simmer for 20 minutes. Add water if it seems to be drying out.