How to make it
6 steps. Take it one step at a time.
Drain the soaked beans
Drain the soaked beans and place them in a large pot with fresh water. Bring to a boil for 10 minutes, then drain and discard the water. Repeat this process one more time to reduce bloating factors.
20 minReturn the beans
Return the beans to the pot with fresh warm water (about 2 liters / 2 quarts). Add the bay leaves and simmer over medium-low heat until the beans are tender, about 60-90 minutes depending on the bean age.
1 hr 30 minHeat the vegetable oil
In a separate pan, heat the vegetable oil. Sauté the chopped onions and diced carrot until softened and the onion becomes translucent.
10 minStir the tomato paste
Stir the tomato paste into the sautéed vegetables and cook for 2 minutes. Add this mixture to the pot of cooked beans along with the dried thyme.
5 minSeason with salt and pepper
Season with salt and pepper. Add the minced garlic and simmer for another 10-15 minutes until the sauce has thickened to your liking. If the stew is too dry, add a splash of warm water.
15 minRemove the bay leaves
Remove the bay leaves. Garnish with plenty of fresh chopped parsley before serving.
A little kitchen wisdom
For the best flavor, use dried white beans soaked overnight. If you prefer a smokier flavor, you can add smoked pork hocks or ribs during the boiling process.
