How to make
Soak the beans for 1 night in cold water. Drain and pour on 7 1/5 cups (1.75 L) of water over them, add the bay leaf and bring to a boil. Boil 10 min. Peel an onion head and add it to the beans along with the cloves.
Boil 1 hour, drain and save the broth, removing the bay leaf and onions. Chop the remaining onions and saute with the garlic and olive oil for 5 min.
Heat the oven to 360°F (180 °C). Add the leeks, carrots, mushrooms, tomatoes, tomato paste, paprika and thyme to 1 2/3 cups (400 ml) of the set aside broth.
Bring to a boil, put a lid on and saute for 10 min. Add the beans and parsley, season with salt and black pepper. Sprinkle with the breadcrumbs and bake in the preheated oven for 35 min.
