1
Soak the BeansThe night before, place dried white beans in a large bowl and cover with cold water. Let soak for 8-12 hours. Drain and rinse thoroughly before cooking.
2
Parboil the BeansPlace soaked, drained beans in a large pot. Cover with fresh cold water and bring to a boil. Boil for 10 minutes, then drain and rinse. This removes starch and bitterness.
3
Cook the Beans with Smoked MeatReturn beans to the pot. Add smoked pork ribs, bay leaf, and enough water or stock to cover everything by 5 cm. Bring to a boil, skimming any foam. Reduce heat to low and simmer partially covered for 1 to 1.5 hours until beans are very tender.
4
Make the ZaprazakWhile beans cook, heat oil in a skillet over medium heat. Cook onion for 10 minutes until golden. Add garlic and cook 1 minute. Add sweet paprika and smoked paprika, stir 30 seconds, then add tomato paste and cook 2 more minutes.
5
Combine and SimmerAdd the onion-paprika mixture to the bean pot and stir. Remove pork ribs, strip meat from bones, and return meat to the pot. Simmer uncovered for 20-30 minutes, stirring occasionally, until thickened. Season with salt and pepper.
6
Adjust and ServeIf too thick, add a splash of hot water. If too thin, mash a few beans against the side of the pot to thicken. Ladle into deep bowls, scatter with fresh parsley, and serve with crusty bread.