Prep: 12 hours
| Cook: 2 hours 30 mins
| Extra time: 30 mins
Soak beans overnight, and cook according to package directions, about 1 hour or until tender.
Heat oil over medium-low in dutch oven, add meat and stir often until brown. Add onion, green pepper, garlic, oregano, cumin, black pepper, red pepper flakes, bay leaf, chili powder, cayenne, and paprika. Stir well and saute about five minutes. Stir in flour until well blended.
Add beef stock and bring to a boil, reduce heat, and simmer, covered for 1 hour.
Stir in sugar and cracker crumbs, drain beans and add. Simmer 10 minutes longer, salt to taste and serve.