Back to 6 servings 1 pound dried white beans (cannellini, navy, or Great Northern), soaked overnight 0.75 pound beef chuck or lamb shoulder, cut into 1-inch cubes; optional 1 large yellow onion, finely diced 3 tablespoons olive oil, or half butter 2 tablespoons tomato paste, Turkish if available 1 tablespoon red pepper paste, mild; optional but recommended 1 teaspoon salt, adjust to taste, add most once beans soften 0.5 teaspoon black pepper 0.5 teaspoon paprika, optional 1 large bay leaf, optional 6 cups hot water or low-sodium beef or vegetable broth, plus more as needed 2 medium green peppers, sliced; optional
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1 Step 1: Rinse the dried beans, cover with plenty of cold water, and soak for 8 to 16 hours. Drain and rinse again.2 Step 2: Cover the beans with fresh water in a pot, bring to a boil, and cook 10 minutes, skimming any foam. Drain and set aside. This step helps the beans cook evenly and keeps the broth clear.3 Step 3: Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef or lamb cubes in a single layer for 5 to 8 minutes, turning occasionally. Skip this step for a vegetarian version.4 Step 4: Reduce the heat to medium and add the diced onion. Cook, stirring, 5 to 7 minutes until soft and golden.5 Step 5: Stir in the tomato paste and red pepper paste and cook 2 to 3 minutes, stirring constantly, until the color deepens to a brick red. Add the black pepper and paprika.6 Step 6: Add the drained beans, the green peppers if using, the bay leaf, and 6 cups of hot water or broth. The liquid should cover the beans by about an inch; add more hot water if needed.7 Step 7: Bring to a gentle boil, then reduce to low, partly cover, and simmer 1 to 1.5 hours, stirring occasionally and skimming any foam. Add hot water if the beans become exposed.8 Step 8: When the beans are almost tender and creamy, stir in the salt and simmer uncovered 10 to 15 minutes more so the sauce thickens. The beans should be soft enough to crush easily against the roof of your mouth, while still holding their shape.9 Step 9: Taste and adjust the seasoning. Remove the bay leaf, then rest off the heat for 10 to 15 minutes before serving, so the flavors settle.getsaucepan.com/r/d05641bc-5ce5-5899-97a2-3358bf4334da
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