Place the beans in a large stockpot (reserving the flavor packet), cover with an inch of water and bring to a boil. Let boil for 5 minutes, take off the heat and let sit for an hour or two. Drain and rinse the beans.

Heat the olive oil in the stockpot over medium-high heat, add the onions and carrots and cook for 5 minutes or until they start to soften and brown. Add the garlic and cook for 30 seconds. Add the crumbled chorizo and cook until browned, about 5 minutes. Add the tomato paste, stir and cook for 1 minute. Add the beans back to the pot along with 8 cups water, the reserved flavor packet, the potatoes, and the canned tomatoes (juice and all.) Bring to a boil, cover the pan, reduce the heat and simmer for 1½ - 2 hours or until the beans are tender. Stir in the cabbage, vinegar, salt and pepper and cook for 10 minutes. Taste and add more salt and pepper if desired.