Ingredients

• 400 g dried white beans
• 2 piece onion
• 2 piece carrots
• 4 clove garlic cloves
• 400 g canned crushed tomatoes
• 2 tbsp tomato paste
• 4 tbsp olive oil
• 2 piece bay leaves
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• 1 bunch fresh parsley

Instructions

1. Soak the beans

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

2. Cook the beans

   Drain and rinse the soaked beans, then place in a large pot with fresh water covering by 3cm. Bring to a boil over high heat for 2-3 minutes, then reduce to medium heat and simmer for 45-60 minutes until tender but not mushy. The beans should hold their shape when pierced with a fork. Do not add salt during cooking as it toughens the bean skins.

3. Prepare the vegetables

   While beans cook, finely dice the onions into 1cm pieces and slice the carrots into 1cm rounds. Mince the garlic cloves and chop the parsley, keeping stems and leaves separate. Reserve 2 cups of bean cooking liquid before draining the cooked beans. Do not discard all the cooking liquid as it adds flavor to the stew.

4. Sauté the aromatics

   Heat olive oil in a large heavy-bottomed pot over medium heat for 1-2 minutes until shimmering. Add onions and cook for 8-10 minutes, stirring occasionally, until soft and lightly golden. Add carrots and cook for 5 minutes until slightly softened. Do not let the onions brown too quickly or they will taste bitter.

5. Build the sauce

   Add minced garlic to the pot and cook over medium heat for 1 minute until fragrant but not browned. Stir in tomato paste and paprika, cooking for 2 minutes until the paste darkens slightly. Add crushed tomatoes, bay leaves, salt, pepper, and sugar. The mixture should bubble gently. Do not let the garlic burn or it will make the dish bitter.

6. Combine and simmer

   Add the cooked beans to the tomato mixture along with 1 cup of reserved bean cooking liquid. Bring to a gentle boil over medium-high heat for 2-3 minutes, then reduce to low heat and simmer uncovered for 25-30 minutes. The sauce should thicken and coat the beans nicely. Do not boil vigorously as the beans may break apart.

7. Final seasoning

   Add chopped parsley stems and continue simmering over low heat for 5 minutes until the flavors meld and the sauce reaches a rich, glossy consistency. Taste and adjust salt and pepper as needed. Remove bay leaves and stir in fresh parsley leaves just before serving. Do not overcook after adding parsley leaves or they will lose their bright color and fresh flavor.

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