Cover the beans in 3 inches of cold water and allow to soften in the refrigerator overnight.
Next day, drain the beans. In an olla de hierra or 2-quart heavy bottom pot add the olive oil, onions and chorizo; cook over medium heat until onions soften and chorizo starts to brown, about 10 minutes. Add the beans, ham bone, guanciale and the liquid. Bring to a boil. Then reduce heat. Season with salt, pepper, paprika, bay leaves and thyme and simmer on moderately low heat, covered, for about 1 hour, or until the beans are just tender.
Remove the ham bone and add the potatoes and vegetables. Continue cooking for another 30 minutes.
Serve the soup in earthenware bowls with crusty bread and a bright, citrusy Albariño wine.