Soak beans in water for at least 6 hours or overnight; drain.
In a large skillet set over medium heat, cook bacon for 3 to 5 minutes or until fat is rendered and bacon starts to brown around the edges.
Stir in ham, onion, jalapeño, garlic, oregano, paprika and cumin; cook for 3 to 5 minutes or until vegetables are slightly softened. Transfer to bowl of slow cooker.
Stir in beans, chicken broth, water, tomatoes, tomato paste, diced chipotle, adobo sauce, salt and pepper.
Prick chorizo sausages with a fork. Add to slow cooker; cover and cook on Low for 6 to 8 hours or until beans are very tender.
Cook brown rice according to package directions.