Barbunya (Cranberry Beans in Tomato Sauce)

Ingredients

• 1 cup Cranberry Beans
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery Stalk
• 2 tablespoons Tomato Paste
• 1 can Diced Tomatoes
• 3 tablespoons Olive Oil
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 4 cups Water
• 0.25 cup Fresh Parsley

Instructions

1. 1The night before you plan to cook, place the 1 cup of Cranberry Beans in a large bowl and cover them with plenty of water. Let them soak for at least 8 hours or overnight.
2. 2Drain and rinse the soaked 1 cup of Cranberry Beans thoroughly. Finely dice the 1 medium Onion, the 1 medium Carrot, and the 1 stalk Celery Stalk.
3. 3Heat the 3 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the 2 tablespoons of Tomato Paste to the pot. Cook, stirring constantly, for 1 minute until it darkens slightly and becomes fragrant.
5. 5Add the 1 can Diced Tomatoes, the drained and rinsed 1 cup Cranberry Beans, 4 cups of Water, 1 teaspoon of Sugar, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper to the pot. Stir everything together.
6. 6Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 1 hour to 1 hour and 30 minutes, or until the cranberry beans are tender when bitten. Stir occasionally to prevent sticking.
7. 7Finely chop the 0.25 cup of Fresh Parsley. Stir most of the chopped parsley into the pot just before serving. Serve the Barbunya warm, garnished with the remaining fresh parsley.

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