Hearty Bean Stew with Smoked Bacon

Instructions

1. 11

   Soak the dried white beans and kidney beans in separate bowls with plenty of cold water overnight, or for at least 8 hours. Drain and rinse thoroughly before use.

2. 22

   In a large heavy-bottomed pot or Dutch oven, cook the diced smoked bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.

3. 33

   Add the olive oil to the pot (if needed) and sauté the chopped onion over medium heat until softened and translucent, about 5-7 minutes.

4. 44

   Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

5. 55

   Stir in the tomato paste and smoked paprika, cooking for 1 minute until fragrant.

6. 66

   Add the drained beans, diced tomatoes, vegetable broth, dried thyme, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.

7. 77

   Once the beans are tender, remove the bay leaf. Season the stew with salt and freshly ground black pepper to taste. You may need more salt if your broth is unsalted.

8. 88

   Ladle the hearty bean stew into bowls. Garnish with the reserved crispy bacon and fresh chopped parsley before serving. Enjoy this comforting and filling meal!