Macedonian Baked Beans

Soak the white beans in water overnight.

Drain the beans and rinse them under cold water.

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced carrot and bell pepper, cooking for another 5 minutes.

Mix in tomato paste, smoked paprika, and regular paprika, stirring well.

Add the soaked beans to the pot along with bay leaves, salt, and black pepper.

Pour in enough water to cover the beans by 2 inches.

Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, until beans are tender.

Stir occasionally and add more water if necessary to keep beans submerged.

Once cooked, stir in vinegar and adjust seasoning if needed.

Remove bay leaves and garnish with chopped parsley before serving.

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