Measure out 1 cup dried white beans, add into a colander and rinse under cold water, making sure to remove any broken beans and/or debris, then transfer the beans into a large bowl, add in 4 cups (1 liter) cold water and let the beans sit for 8 to 16 hours

After at least 8 hours, drain the beans back into the colander and give them one final rinse under cold water

Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

After 2 minutes, add in ½ onion finely diced and 4 cloves garlic roughly chopped, mix with the olive oil, after 3 minutes and the onions are translucent, add in 1 tsp sweet smoked paprika, quickly mix together, then add in the rinsed beans and mix, next add in 5 cups vegetable broth and 2 bay leafs, raise the heat to a high heat and bring to a boil, then place a lid on the pan and lower the heat to a low-medium heat

After 1 hour, the beans should be perfectly cooked, remove the lid (if your beans are still not done, cook for another 10 to 30 minutes, adding more broth as needed), season with sea salt & black pepper, gently mix together and simmer for another 2 minutes, then remove from the heat

Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!