Fasolada

Method

Soak the dried white beans in cold water for at least 8 hours or overnight, then drain. Dice the onions, carrots, celery and garlic. Heat the olive oil in a large heavy-bottomed pot and gently fry the onion, carrot and celery until softened, then add the garlic and tomato paste, stirring well for 2 minutes. Pour in the drained beans and cover with fresh water, add the bay leaves and oregano, bringing to a rolling boil. Reduce heat to low and simmer gently for 1.5 to 2 hours until the beans are completely tender and beginning to break down, stirring occasionally. Season generously with sea salt and black pepper to taste, and serve hot with crusty bread and a drizzle of olive oil.