Red Bean Stew

2 cups red beans, soaked for 6 hours or overnight in 2 quarts water
1 tablespoons extra virgin olive oil
2 onion, chopped
6 garlic cloves, minced
3 carrots, peeled and chopped
2 bell peppers, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
Salt
1 teaspoon oregano
1/2 teaspoon cayenne
2 tablespoons red wine vinegar
1 tablespoon sugar
Freshly ground pepper
1/2 cup minced fresh parsley, or a combination of parsley and dill
1/2 cup drained yogurt for topping
1. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil, then turn down and cook for an hour.
2. Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add 1/4 c. of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
3. Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour, or until beans take on a creamy texture and the liquid is thickened.
4. Just before serving, stir in the parsley. Serve over noodles or rice or thick slices of country bread, topping each portion with a large dollop of drained yogurt.