Ombola (haricots secs mijotés)

Instructions

1. Soak the beans in cold water overnight, then drain them.
2. Cook the beans in 1.5 litres of water for 45 minutes at a gentle simmer, skimming if needed.
3. Meanwhile, fry the sliced onion in the oil for 5 minutes.
4. Add the crushed tomatoes and paprika, then let them reduce for 5 minutes.
5. Pour the sauce into the pot with the beans, then add the salt and pepper.
6. Cook for a further 30 minutes with the lid on, until the beans are tender and the sauce is thick.