Soak the beans for 2 hours. Throw out the water and pour in new water. Leave the beans to come to a boil. Strain and transfer to an oven dish. Chop the vegetables and add them to the beans.
Pour in 1 cup water, the tomato paste, 1 tsp salt and stir. Pour 1/2 the mixture into a clay pot.
Salt the meat lightly, rub it with paprika and place it in the clay pot. Add the rest of the beans on top. If the water isn't covering the ingredients, pour in more.
Cover the clay pot with a lid and bake 1 hour at 392°F (200 °C). Then lower the heat to 212°F (100 °C) and leave the dish in the oven for another 5 hours. I tend to leave it overnight and take it out the next morning.