Fasule

Drain the soaked beans and place them in a large pot. Cover with fresh cold water by at least 8cm and bring to a boil over high heat. Boil vigorously for 10 minutes, then reduce heat to medium-low and simmer for 30 minutes until the beans are just tender but still hold their shape.

While the beans simmer, heat the olive oil in a separate skillet over medium heat. Add the diced onions and cook for 8-10 minutes, stirring occasionally, until they turn soft and golden. Add the garlic and cook for another minute until fragrant.

Add the tomato paste to the onions and stir for 2 minutes, allowing it to caramelize slightly and deepen in color. Then add the crushed tomatoes, paprika, and red pepper flakes, stirring to combine into a thick, aromatic sauce.

Drain the beans, reserving 2 cups of the cooking liquid. Add the beans to the tomato-onion sauce and pour in the reserved cooking liquid. Add the bay leaves, stir well, and bring to a gentle simmer.

Cook uncovered on low heat for 45-50 minutes, stirring occasionally, until the beans are completely tender and the sauce has thickened to a stew-like consistency. The liquid should reduce by about half, coating the beans in a rich, glossy sauce.

Remove the bay leaves, taste, and adjust seasoning with salt and black pepper. If the stew is too thick, add a splash of water; if too thin, continue simmering for another 10 minutes.

Ladle the fasule into deep bowls and drizzle each serving with a generous glug of extra virgin olive oil. Scatter fresh parsley over the top and serve with thick slices of crusty bread for soaking up every last drop of the flavorful broth.