Cook the beans:

• Soak the beans in water overnight.

  10.5 oz dried white beans
• Cook beans: Drain, place the beans, one halved and unpeeled onion, the carrot, and 1 bay leaf in a large pot, and cover with plenty of water. Bring to a boil, lower the heat, and simmer until the beans are soft. The cooking time depends on the size and age of the beans. Small beans will need at least 40 minutes, and larger ones longer.

  1 bay leaf + 1 onion + 1 carrot
• Drain the beans, reserving the cooking liquid, and discard the onion and the carrot.
• Chop the second onion, red pepper, garlic, and tomatoes.

  1 medium onion + 1 large red bell pepper + 2-3 medium tomatoes + 2 large garlic cloves
• Cook stew: Heat the oil in a pan and braise the onion lightly, adding a little bit of salt. Add the pepper, tomatoes, garlic, and cooked beans and stir well. Add some cooking liquid, enough to almost cover the beans and vegetables. Add the second bay leaf and the vegetable stock powder or cube. Cook until the vegetables are soft, about 20 minutes or so.

  2 tablespoons oil + 1 bay leaf + 1 teaspoon powdered vegetable stock
• Thicken bean stew: In a small bowl, mix the flour, tomato paste, and enough cooking liquid to form a runny paste. Slowly drizzle in the stew while whisking all the time. Whisk on the outer surface of the sauce and use a wooden spoon to mix everything well afterward. You might not need all the paste; incorporate it little by little in the sauce until you get the desired consistency.

  4 teaspoons all-purpose flour + 1 heaped tablespoon tomato paste + cooking liquid
• Adjust taste: Stir thoroughly and bring everything to a boil again. Cook for a couple of minutes, adjust the taste with salt and pepper, and remove from the heat.

  fine sea salt and ground black pepper