1.Soak the Beans:
Soak the Barbunya beans in water overnight. This will help to soften them and reduce cooking time.
2. Cook the Beans:
The next day, drain the soaked beans. Place them in a large pot, cover with fresh water, and bring to a boil.
3. Sauté the Vegetables:
In another pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. Combine Ingredients:
Add the cooked beans into the pot of onions. Stir in the tomato paste until well incorporated.
Add the diced carrots and the finely diced potato to the pot and cook for a few more minutes until they start to soften.
5. Season:
Season with salt, red pepper flakes, and black pepper. Stir well to combine all the ingredients.
6. Add Water and Simmer:
Pour 1.5 liters of hot water over the mixture. Bring the pot to a boil, then reduce the heat to a simmer. Let cook until the beans are fully tender and the flavors have melded, about 30 minutes. If the mixture seems too thick during cooking, add more water as needed.
7. Cool and Serve:
Once the beans are cooked, turn off the heat. Let the pot cool with the lid on. Then, place the pot in the refrigerator to chill completely.
Serve the Barbunya cold, ideally as a refreshing and hearty side dish.