Barbunya Pilaki (Borlotti Bean Stew)

Ingredients

• 1 cup Dried Borlotti Beans
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery Stalk
• 2 tbsp Tomato Paste
• 1 can Diced Tomatoes
• 0.25 cup Olive Oil
• 1 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 leaf Bay Leaf
• 4 cups Water

Instructions

1. 1The night before you plan to cook, place the 1 cup Dried Borlotti Beans in a large bowl and cover them with plenty of cold water. Let them soak overnight. Before you begin cooking, drain the soaked beans well.
2. 2Finely dice the 1 medium Onion, the 1 medium Carrot, and the 1 stalk Celery Stalk into pieces about 1/4-inch in size.
3. 3Place a large heavy-bottomed pot on the stove over medium heat, which is about 350°F (175°C). Add the 0.25 cup Olive Oil. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened and the onion looks translucent.
4. 4Stir in the 2 tbsp Tomato Paste and cook for 1 minute, stirring constantly, until it darkens slightly in color.
5. 5Add the drained borlotti beans, the 1 can Diced Tomatoes (including their juice), the 1 tsp Sugar, the 1 tsp Salt, the 0.5 tsp Black Pepper, the 1 Bay Leaf, and the 4 cups Water to the pot. Stir everything together and bring the mixture to a rolling boil over medium-high heat.
6. 6Once boiling, reduce the heat to low, which is about 200°F (95°C). Cover the pot tightly with a lid and let it simmer gently for 40-45 minutes. Check the beans by tasting one; they should be tender but not mushy.
7. 7Carefully remove and discard the 1 Bay Leaf from the pot. Serve the Barbunya Pilaki warm or cold.

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