White Bean Stew (Gjellë me Grosh)

Step 1: Place the white beans in a pot and and cover with 6 cups of cold water. Bring it to a gentle boil for 15 minutes then drain the water. (Or.....you can keep them in the cold water overnight, and can skip the parboiling).

Step 2: In a large heavy bottom pot, pour 6 cups of hot water; bring to a boil. Stir in white beans and beef chuck short ribs. Bring it to a boil again, cover and simmer on medium-high heat. (White beans need to be cooked for about 1 hour or until they are soft).

Step 3: While you are simmering white beans, skim off any foam that rises on the top of the stock from the meat.

Step 4: Stir often and add hot water as needed when it evaporates.

Step 5: In the meantime in another skilled, saute chopped onion with olive oil over medium heat. Cook and stir until softened about 3-5 minutes.

Step 6: Add paprika and crushed red pepper and cook for 30 seconds.

Step 7: Pour in the chopped tomatoes and bring to boil, then simmer uncovered on medium-low heat, stirring frequently until the mixture is rendered down to a thick sauce.

Step 8: Transfer the tomato sauce to the heavy bottom pot and season with salt and black pepper. Continue to simmer for 30-40 minutes over medium heat or until beans are tender and the beef is falling of the bone.

Step 9: It is very important to simmer white bean stew, to prevent split skins. The beans should be tender and the broth thick but not mushy. Bean stews require 1.5 to 2 hours to cook, and depends on the type of the bean variety such as red, black white, old, new etc.

Step 10: Taste and adjust the salt.

Step 11: Garnish with parsley and serve.