| 1 | You will need a large saucepan. |
| 2 | Pick over the beans for bits of grit and chaff, and rinse them twice in cold water. |
| 3 | Put the beans in a large saucepan and cover them with water to a depth of 1 to 2 inches. |
| 4 | Bring the water to a boil and then turn down the heat. |
| 5 | Leave to simmer gently for half an hour. |
| 6 | remove the pan from the heat and pour in enough cold water to cover the beans to a depth of 3 inches. |
| 7 | The beans will settle on the bottom. |
| 8 | Leave them for a minute or two; then pour off the water and replace with fresh water. |
| 9 | Bring the water to a boil and then turn down the heat to simmer. |
| 10 | add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans. |
| 11 | Cook gently over very low heat for 1 ?to 2 hours, until the beans are soft. |
| 12 | After 45 minutes of the cooking, add the kielbasa. |
| 13 | fifteen minutes before you are ready to serve, add the salt and prepare a liaison for the soup. |
| 14 | Heat the oil until it is smoking lightly; then quickly stir in the paprika, followed by the flour. |
| 15 | Mix to a thin paste. |
| 16 | Add this to the soup, stirring well. |
| 17 | Simmer for 5 minutes, until the soup is thick and rich. |
| 18 | serve with plenty of bread and good red wine. |
| 19 | serves 5 to Time: 2 to 2 ?hours |
