Hearty Red Bean Stew

1. Prepare and Cook Beans

Rinse the red beans, soak them overnight, then drain and combine with water in a pot. Bring the mixture to a gentle boil, skimming off any foam or loose skins, then simmer for an hour.

2. Sauté Vegetables

Heat olive oil in a skillet and cook the onion, carrots, and green bell pepper until soft. Add minced garlic and a sprinkle of salt, cooking for another minute.

3. Add Paprika and Deglaze

Stir in another tablespoon of olive oil and the sweet Hungarian paprika to the vegetables. Deglaze with a ladleful of bean water, then add the mixture to the pot with beans.

4. Simmer with Tomato Paste and Bay Leaf

Mix in tomato paste and a bay leaf with the beans. Cover and simmer for about an hour.

5. Add Final Seasonings

Add oregano, remaining minced garlic, a dash of salt, cayenne, red wine vinegar, and sugar. Simmer for another hour until beans are tender.

6. Thicken Stew

For a thicker stew, puree a cup of cooked beans with liquid and stir back into the pot.

7. Finish with Parsley

Stir in fresh parsley just before serving.