Heat oil in a dutch oven over medium-high heat. Add onions, peppers and smoked paprika. Cook, stirring frequently, until veggies are softened, but not caramelized, about 3-5 minutes. Add garlic and stir for another minute.
Next add beans, beer and 6 cups of stock. Bring to a boil and then reduce to a simmer. Cover and cook for an hour over low heat. After the first hour, check moisture in the pot. If beans are looking dry and remaining stock as needed. Beans will take about 2 hours to cook through. Check pot periodically through out cooking time and stir occasionally to make sure beans do not stick to the bottom of the pot.
Serve on top of brown rice, quinoa or any other grain of choice.