Beans in a Clay Pot

Soak the white beans in cold water for 12 hours. Drain, cover with fresh water, bring to a boil and cook for 20 minutes; drain again.

Cover the beans with 2 L of hot water and simmer over low heat for 60–90 minutes, until the beans are almost tender; season with salt near the end of cooking.

Finely chop the onion, carrot and red bell pepper, and sauté in 2 tbsp oil for 8–10 minutes until soft.

Transfer the beans along with their cooking liquid and the sautéed vegetables into a clay pot. Add a dried hot pepper and a whole unpeeled head of garlic, cover with a lid and bake for 30 minutes at 160°C, then a further 150 minutes at 110°C.

For the roux, heat the remaining oil, fry the wheat flour until golden, stir in the sweet paprika and immediately pour in 150 ml of water, stirring constantly.

Stir 1 ladleful of the liquid from the pot into the roux, along with the dried mint and parsley. Pour the mixture into the beans and bake uncovered for another 15 minutes at 200°C.

Let the dish rest for 10 minutes and serve hot.