Drain the black beans in a colander, reserving the liquid. Then rinse the black beans thoroughly.
Put olive oil in a skillet over medium high heat, and sautee red bell pepper + onion + garlic for 10 minutes until caramelized. Mix in the rice + black beans + reserved black bean liquid and cook for 5 minutes before taking it off heat and setting it aside.
With a sharp knife, core the cabbage carefully. Steam the cabbage until the outer leaves are limp. Remove the leaves and continue until you have 10-12 leaves removed.
Using the sharp knife, filet the tough ribs from the leaves so that it lays flat.
To the cooled rice mixture, add the bacon and mix well. Heat 3 TBSP of filling on each cabbage leaf and roll and tuck the sides to hold the leaves in place. Repeat until rice mixture is gone.
Cover the bottom of a lidded pot with the tomato sauce and paprika and mix well. Spread the cabbage rolls, seam side down, in the pot. Cover and cook on the stove in medium low heat for 2 hours.