Heat a large stock pot over medium heat and add the olive oil. Add the anchovies and 1/4 teaspoon of pepper flakes, stirring well, and saute until the anchovies melt into the oil. Add in the bacon, onion, salt, pepper and paprika and toss to coat. Cook until the bacon crisps and the onion softens, about 6 to 8 minutes. Stir in the garlic and cook for another minute. Add in the soaked beans, water, stock and parmesan rind. Bring to a boil then reduce to a simmer and cook, stirring occasionally, until the beans are falling apart, most of the water is absorbed and the mixture is thick and creamy. I simmered mine covered for about 1.5 hours, then took the lid off for the remaining time. If at any time the stew seems to be drying out, add more water or stock.