White Bean Stew

Here’s how you can prepare beans — two methods, both delicious and easy to make.

Ingredients:

• 1 1/2 cups (about 10.5 oz / 300 g) white beans (preferably large white beans)
• 1–2 medium red onions
• A few celery leaves or 2 celery stalks
• 2–3 carrots
• 1 bell pepper (optional)
• 2–3 cloves garlic
• Smoked meat (ribs, bacon, ham, sausages, or any other smoked meat), about 8 oz total
• 2 tablespoons all-purpose flour
• 2 tablespoons smoked paprika (or sweet paprika)
• Salt, pepper, and seasoning salt (any all-purpose seasoning) to taste
• Cooking oil

Method 1:

1. Soak the beans overnight in cold water to soften.
2. Next morning, drain and rinse the beans. Put them in a pot, cover with fresh water, and bring to a boil. Drain again.
3. Add fresh hot water to cover the beans. Chop 1 or 2 red onions, celery stalks or leaves, carrots, bell pepper, and garlic cloves. Add these along with the smoked meat, salt, pepper, and seasoning salt to the pot.
4. Simmer the stew gently until the beans and vegetables are tender, about 1.5 to 2 hours.
5. Meanwhile, heat oil in a pan. Add flour and toast it lightly until golden. Stir in smoked paprika, then remove from heat immediately.
6. Pour this paprika-flour mixture into the boiling bean stew. Stir well.
7. Let the stew simmer a few more minutes to thicken, then serve hot.

Method 2:

1. For 4 servings, use 1/2 pound (about 230 g) white beans.
2. Soak the beans overnight to soften. The next day, drain and rinse well.
3. Place beans in a pot and cover with fresh water. Bring to a boil.
4. After 15 minutes of boiling, drain the water and refill the pot with fresh water.
5. Add 2 finely chopped onions and 1 green sweet pepper (optional).
6. If adding dried smoked meat (like dried pork ribs), boil it separately until soft before adding to the beans.
7. If using fresh sausages, add them halfway through cooking.
8. Hard dried sausages should also be pre-cooked before adding.
9. You can also prepare the stew without any meat.
10. Simmer gently for 1 to 2 hours, until beans are tender. Cooking time depends on bean quality and age.
11. When the beans are cooked, prepare the topping: scoop 2–3 tablespoons of cooked beans and mash them in a small bowl.
12. Heat about 1/4 cup (4 tablespoons) of oil with powder paprika in a pan until fragrant.
13. Pour the hot powder paprika oil mixture over the mashed beans and mix well.
14. Stir this topping back into the pot with the beans, heat gently for a few minutes, then remove from heat.