Red Bean Stew

1 pound (2 1/4 cups) red beans, washed,
picked over and soaked for 6 hours or
overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium or large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large or 2 small green bell peppers, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
Salt
1 teaspoon oregano
Pinch of cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper
1/2 cup minced fresh parsley, or a combination
parsley and dill
1/2 cup drained yogurt for topping

1. Drain the beans through a strainer set over a bowl.
Place the beans in a large soup pot or Dutch oven.
Measure the soaking water in the bowl, and add enough
water to it to measure 2 1/2 quarts. Add this to the
pot with the beans, turn the heat to medium-high and
bring to a gentle boil. Skim off any foam and/or bean
skins.

2. Meanwhile, heat 1 tablespoon of the oil over medium
heat in a large, heavy skillet and add the onions,
carrots and peppers. Cook, stirring often, until the
vegetables are tender and fragrant, about 8 to 10 minutes.
Add 2 of the garlic cloves and continue to cook for
another minute or so, until the garlic is fragrant.
Season to taste with salt, add another tablespoon of
oil and add the paprika. Cook, stirring, for a couple
of minutes, until the vegetables are well coated with
paprika and the mixture is aromatic. Add a ladleful of
simmering water from the beans to the pan, stir with a
wooden spoon or heatproof spatula, scraping the bottom
and sides of the pan to deglaze, then stir this mixture
into the beans. Add the tomato paste and bay leaf,
reduce the heat, cover and simmer 1 hour.

3. Add the oregano, the remaining garlic cloves, salt to
taste, cayenne, vinegar and sugar, and continue to simmer
for another hour. The beans should be thoroughly tender
and the broth thick and fragrant. Taste and adjust salt,
and add more cayenne if desired. For a thicker stew, strain
out 1 heaped cup of beans with a little liquid and puree.
Stir back into the stew.

4. Just before serving, stir in the parsley. Serve over
noodles or thick slices of country bread, topping each
portion with a large dollop of drained yogurt.

Yield: Serves 6

Advance preparation: This stew tastes best a day after it
is made, and even better two days later.