Soak the beans for one night in enough water (at the end the ratio of water to beans must be at least 2/3 to one third). Very good soaking is also important because otherwise the beans will burst later during cooking.
Sauté shallots and garlic in olive oil. Add the soaked beans and fill up with vegetable soup. Simmer for forty minutes to an hour with the lid closed, or in the stove at 180 °C.
Always taste the beans. When they become soft, add rosemary, peppers, celery and paprika. Cook for another ten minutes, perhaps reducing the heat with the lid off.
Stir in parsley and vinegar, and season with a tiny bit of olive oil, pepper and salt.
Serve the peperonata with the beans.
Peperonata: Remove seeds from peppers and cut in half. Brush with olive oil and roast in the stove at 180 °C. Add onion and garlic to the baking sheet. When the peppers get burn marks, take them out and remove the skin. Roughly cut the peppers, sprinkle with the ginger, season vigorously with salt and freshly ground pepper and toss again briefly.
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