Fasule e thatë (slow-cooked dried beans)

Instructions

1. The day before, soak the beans in cold water for at least 12 hours, then drain and rinse them.
2. In a large casserole, heat the oil and fry the sliced onion for 8 minutes, until golden.
3. Add the paprika and stir for 30 seconds, then pour in the peeled and grated tomatoes with the carrot cut into rounds.
4. Add the drained beans, cover them with water to about 3 cm above, add the bay leaf and bring gently to the boil.
5. Lower the heat, cover and simmer for about 1 h 30, adding hot water if needed, until the beans are tender and the sauce is thick.
6. Towards the end of cooking, stir in the crushed garlic and chopped parsley, adjust the salt and pepper, then let it rest for 10 minutes before serving.