Bean Soup with Two Types of Beans

Rinse the beans and soak each type separately in 2 liters of water for 6 hours, ideally overnight. Afterwards, lightly salt the water and boil each type of bean separately until almost tender, in the water they were soaked in. Drain the cooked beans and set them aside.

Peel the onion and chop it finely. Peel the garlic and crush it. In a spacious pot, over medium heat, melt the lard and sauté the onion, stirring frequently, until golden.

Gradually add the tomato paste, sweet and hot paprika, crushed garlic, and sprinkle in the flour, stirring continuously. Reduce the heat to low and sauté everything for 1 minute. Pour in the beef broth, increase the temperature, and add the bay leaves.