Soak overnight, drain, rinse drain. Boil with 2 bay leaves until very tender (adding water as needed)

Once beans are tender (about 3-4 H cooking, unless using pressure cooker), while still boiling, drop in some baby carrots and 1 tbsp burghul, cook for 10-12 mins then stir in 1/4 c thinly sliced onion, 1-2 sliced garlic, 2 stalks flat leaf parsley, 1 green onion-sliced and 1 small bay leaf, 1 tsp sweet paprika powder, plus 3-4 black peppercorns

Season with Vegeta powder and Maggi liquid seasoning

Serve warm with vinegar (if you like!) and a toast.