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1
You will need a large saucepan.
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2
Pick over the beans for bits of grit and chaff, and rinse them twice in cold water.
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3
Put the beans in a large saucepan and cover them with water to a depth of 1 to 2 inches.
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4
Bring the water to a boil and then turn down the heat.
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5
Leave to simmer gently for half an hour.
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6
Remove the pan from the heat and pour in enough cold water to cover the beans to a depth of 3 inches.
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7
The beans will settle on the bottom.
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8
Leave them for a minute or two; then pour off the water and replace with fresh water.
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9
Bring the water to a boil and then turn down the heat to simmer.
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10
Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans.
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11
Cook gently over very low heat for 1 1/2 to 2 hours, until the beans are soft.
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12
After 45 minutes of the cooking, add the kielbasa.
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13
Fifteen minutes before you are ready to serve, add the salt and prepare a liaison for the soup.
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14
Heat the oil until it is smoking lightly; then quickly stir in the paprika, followed by the flour.
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15
Mix to a thin paste.
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16
Add this to the soup, stirring well.
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17
Simmer for 5 minutes, until the soup is thick and rich.
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18
Serve with plenty of bread and good red wine.
