Soak the beans the night before. Chop the onion. Pour 150ml of EVOO Arbequina in a pot. Add the onion and fry. Add the two tablespoons of paprika, beans and salt. Add 2 laurel leaves, the peppers, the tomato, the carrot and leek. Cover everything with water and leave it to cook for ½ hour over high heat. Stop. Take out the peppers, tomato, carrot and leek. Peel the tomato. Pass all the vegetables through the mixer and then pour this sauce over the beans. Leave the beans to cook with their sauce for ½ hour over high heat.
Use of Arbequino: We choose Arbequino, a soft and sweet EVOO, looking for a smooth taste in our bean dish.