Soak beans overnight in a bowl of water. The next day, drain beans and transfer to a pot. Cover with cold water and bring to a boil. Boil 10 minutes. Drain beans and return to pot.
Peel onion and garlic. Dice onion. Rinse and halve chile lengthwise, remove seeds and ribs, and finely chop. Rinse, peel and chop celery and carrot.
Heat oil in a pan over medium heat. Add onion, chile, celery and carrot. Press garlic through a garlic press into the pan. Cook about 10 minutes. Stir in coriander, nutmeg and cloves, and cook 2 minutes more.
Add onion mixture to the beans along with beef stock. Cook about 2 hours. Stir in tomato paste and simmer 15 minutes more.
Add sausage and heat until warmed through, about 10 minutes. Remove and cut into 1 cm (approximately 1/2 inch) thick slices. Return to soup. Season with salt and pepper. Remove 2 ladlefuls of soup and puree until smooth, then stir back into soup. Serve sprinkled with paprika.