Slow-Cooked Macedonian Beans

Method

1. Soak the red beans overnight and drain.
2. In a large pot, heat olive oil and sauté onion, garlic, and carrot until tender.
3. Add the pork belly and cook until browned.
4. Stir in the soaked beans, tomato puree, smoked paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 2 hours until the meat is tender.
6. Season to taste and serve.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.