Dissolve baking soda in a large bowl of water.

Add beans and soak for at least one hour, and rinse well.

In a saucepan over medium-low heat, add soaked beans. Cover with water and add salt and pepper.

Bring to a boil and simmer for 30 minutes to one hour. Keep a close eye on the beans, adding additional water as necessary so they don’t burn.

Once beans are soft, drain remaining water and set aside.

Heat oil in a sauté pan over medium heat.

Add onions and garlic and sauté until dark golden brown, about 20 minutes.

In the bowl of a food processor, combine beans with onion/garlic mixture (and their oil). Blend until mixture is a fine purée, and set aside.

Heat oil in a sauté pan over medium heat. Add onions and sauté until golden, 10 to 15 minutes.

Stir in flour (if using). Slowly stir in chicken broth. Mix well so mixture remains smooth. Season with salt, pepper, and paprika.

Add liver and cook over low heat for 15 to 20 minutes.

Serve over white bean purée.