Traditional Bean Soup with White and Red Beans

Rinse the beans thoroughly, then soak both types of beans separately in plenty of water for at least 6 hours, or preferably overnight. After soaking, cook both types in lightly salted water in separate pots until almost tender. Once done, drain and set aside.

Peel and finely chop the red onion, and crush the garlic. In a pot, melt the lard over medium heat and sauté the onion, stirring frequently, until golden. Add the tomato paste, sweet and hot paprika, crushed garlic, then sprinkle with flour. Reduce the heat and sauté for 1 minute.

Pour in the beef broth, increase the heat, and add the bay leaf. Add the pre-cooked beans, season with salt and pepper, then cook uncovered over low heat for another 20 minutes, until the flavors meld.