1 In a large pot, heat olive oil over medium heat.

2 Sauté chorizo until it releases fat and browns. Remove chorizo and set aside..

3 In the same pot, add chopped onion, garlic, and carrot. Cook until tender.

4 Add crushed tomatoes, paprika, and bay leaf. Cook for about 5 minutes.

5 Incorporate pinto beans and reserved chorizo into the pot. Mix well..

6 Pour in vegetable broth or water. Bring to a boil, then reduce heat to low. Simmer for 1.5 to 2 hours or until beans are tender.

7 Adjust seasoning with salt and pepper to taste.

8 Serve the pinto beans with chorizo hot. Enjoy your meal!