Rinse the beans thoroughly then place them in a dutch oven along with the 8 cups of water, onion, paprika, garlic, cumin, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine and bring to a boil over medium-high heat.
Place the lid on the dutch oven and reduce the heat to medium-low. Simmer then beans over medium-low heat while covered, stirring occasionally, for about 1 hour and 15 minutes or until beans are tender.
Transfer about half the beans and some of the liquid from the soup to a blender and blend until smooth then pour the blended beans back into the soup and stir to combine.
Stir in 1/2 tsp salt then continue to simmer the soup over medium-low heat, stirring often, until the soup has thickened a bit, about 15 minutes.
Take the soup off the heat and season with additional salt & pepper to taste.
Ladle soup into bowls and serve topped with sour cream and diced red onion.
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