Summary

Ingredients

• 500 g beans, dried, lare, white
• 2 bay leaves, fresh
• 2 tablespoon vegetable stock, instant
• salt
• 6 tablespoon olive oil
• 1 large onion (s), diced
• 4 large clove (s) garlic, finely chopped
• 3 stalks celery, cleaned, finely diced
• 5 tablespoon tomato paste, twice concentrated
• 1 can tomato (s), chunky, 400 ml
• 350 ml stock, (boiling stock from the beans)
• 1 bay leaf, fresh
• 1 teaspoon, heaped sugar
• 1 teaspoon, heaped paprika powder, noble sweet
• 0.5 teaspoon ½ chilli powder, or allspice d´Espelette
• 1 sprig rosemary, fresh
• 6 sprigs thyme, fresh
• Salt and pepper, black
• 4 small bay leaves, fresh, halved (optional)

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Instructions

1. Soak the beans in plenty of cold water for at least 12 hours.
2. Drain and top with fresh water. Bring to a boil and cook on a low heat for 20 minutes. Add the bay leaves and season with the vegetable stock powder and salt. Cook for another 40 minutes, until the beans are still quite firm to the bite. Let the beans cool in the stock overnight. This will pull the spices into the beans.
3. Drain the next day, collect half a liter of the stock and set aside for the sauce.
4. Heat the oil in a large saucepan. Steam the onions, garlic and celery cubes in it until translucent. Add the tomato paste and sugar and sweat together. Pour in the chunky tomatoes and 350 ml of the stock, add the bay leaves, thyme, rosemary and the remaining spices and season with salt and pepper. Cook gently for about 20-30 minutes, until the beans are soft but still have a touch of firm core. If the sauce gets too thick, thin it with a little bean stock.
5. Remove the herb stalks and bay leaves and season again to taste. Let it get cold.
6. This will keep the beans in the fridge for a few days.
7. OR: continue to use while still hot for preserving.
8. To do this, rinse clean twist-off glasses very hot and boil the lids for 10 minutes. Pour the beans into the glasses, add half a small bay leaf and cover with the sauce up to 2 cm below the rim. Make sure that the edges of the glasses stay clean. Unscrew the cooked lids.
9. Put a cloth in a large, wide saucepan and place the glasses in the saucepan without touching each other. Fill with warm water up to 2 cm below the edge of the lid and slowly bring to the boil.
10. When the water is boiling, turn the heat down so that the water just simmers and put a lid on. Reduce the beans for 60 minutes. Then take the glasses out of the pot and let them cool on a cloth. Check that the jars have drawn a vacuum.
11. If the beans are to be boiled down while they are cold, put on the glasses with cold water and boil them down for 65-70 minutes from the time the water boils.
12. I use my homemade vegetable stock powder, which is not very salty. Alternatively, you can also use an industrial product. But then possibly reduce the dosage or adjust the amount of salt.