Ingredients

• 500 g dried white beans
• 600 g beef chuck roast
• 2 piece onion
• 2 tbsp tomato paste
• 4 clove garlic
• 4 tbsp olive oil
• 1.5 kg hot water
• 2 piece tomatoes
• 1 tsp red pepper flakes
• 1 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 2 piece bay leaves

Instructions

1. Soak the beans

   Rinse the dried white beans under cold water and place in a large bowl. Cover with cold water by at least 5cm and let soak for 8-12 hours or overnight. The beans should double in size and feel slightly soft when pressed. Do not skip soaking as it reduces cooking time significantly.

2. Prepare the meat

   Cut the beef chuck roast into 3cm cubes, removing any excess fat. Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat for 2 minutes. Add the meat pieces and brown for 8-10 minutes, turning occasionally until all sides are golden brown. Do not overcrowd the pot or the meat will steam instead of browning.

3. Cook the aromatics

   Finely dice the onions and mince the garlic. Reduce heat to medium and add the remaining 2 tbsp olive oil to the pot with the meat. Add onions and cook for 5-6 minutes until softened and translucent. Add garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will become bitter.

4. Add tomato paste

   Add tomato paste to the pot and stir continuously over medium heat for 2-3 minutes until the paste darkens slightly and becomes fragrant. This step is crucial for developing deep flavor. The paste should coat the meat and onions evenly. Do not let it burn on the bottom of the pot.

5. Add tomatoes and spices

   Grate the fresh tomatoes on the large holes of a box grater, discarding the skins. Add grated tomatoes, paprika, red pepper flakes, salt, and black pepper to the pot. Cook over medium heat for 5-7 minutes, stirring occasionally until the tomatoes break down and the mixture thickens slightly. Do not add water yet as the tomatoes will release their juices.

6. Add beans and water

   Drain and rinse the soaked beans thoroughly. Add them to the pot along with bay leaves and hot water. The water should cover the ingredients by 3cm. Bring to a boil over high heat for 3-4 minutes, then reduce to low heat. The surface should have gentle bubbles breaking occasionally. Do not let it boil vigorously as this can make the beans tough.

7. Simmer the stew

   Cover the pot partially and simmer over low heat for 90-120 minutes, stirring every 20 minutes to prevent sticking. Add more hot water if needed to keep ingredients covered. The beans are done when they're tender but still hold their shape, and the meat falls apart easily with a fork. Do not add salt until the last 30 minutes as it can prevent beans from softening.

8. Final seasoning

   Taste and adjust salt and pepper as needed during the last 10 minutes of cooking. Remove bay leaves before serving. The sauce should coat the back of a spoon lightly and the beans should be creamy inside but intact. Let rest for 5 minutes before serving. Do not serve immediately as the flavors need time to settle.

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