Hearty Smoked Kassler and White Bean Stew

1.Rinse the dried white beans thoroughly. Place them in a large bowl and cover with cold water by at least 5 cm. Let them soak overnight (8-12 hours). Alternatively, use the quick soak method: boil for 1 minute, cover, and let stand for 1 hour. Drain and rinse the soaked beans before use.

2.Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.

3.Add the minced garlic and sliced carrots to the pot. Cook for 3 minutes, stirring frequently, until the garlic is fragrant.

4.Stir in the tomato paste and smoked paprika (if using), cooking for 1 minute to caramelize the paste and deepen the flavor.

5.Add the cubed Kassler, soaked and drained white beans, chicken broth, bay leaves, and dried thyme to the pot. Bring the mixture to a boil.

6.Once boiling, reduce the heat immediately to low, cover the pot partially (leaving a small gap for steam), and let the stew simmer gently for 90 to 120 minutes, or until the beans are completely tender and creamy.

7.Remove the bay leaves. Taste the stew and season generously with salt and freshly ground black pepper. Note that Kassler is already salty, so season carefully.

8.If the stew is too thin, remove 1 cup of beans and mash them with a fork, then return the mash to the pot to thicken the liquid. Simmer for 5 more minutes.

9.Ladle the hearty stew into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread.