Pick over the beans, discarding any grit or misshapen beans. In a large bowl, combine the beans with water to cover by several inches and soak overnight in the refrigerator.

The next day, drain the beans and rinse well. Transfer to a large Dutch oven and add the bay leaves, onion halves, and water to cover by about 1 inch. Place over medium-high heat, bring to a simmer, and cook until the beans are tender and the mixture has thickened, 30 to 40 minutes or so. The timing will depend on the age of the beans.

While the beans are cooking, in a large skillet, heat the oil over medium heat. Add the chopped onion and cook, stirring occasionally, until wilted, about 5 minutes. Add the green onions, bell pepper, and garlic and cook, stirring once or twice, until sizzling and fragrant, about 1 minute more. Stir in the chopped tomatoes and tomato paste and cook, stirring occasionally, until thickened, about 10 minutes. Add the bouillon cubes, paprika, and nutmeg and stir just until the cubes have melted into the mixture. Then simmer, stirring occasionally, until the mixture is thick and dark red, about 5 minutes more. Season with salt and pepper and remove from the heat.

Add the tomato mixture to the beans and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the mixture is thick and creamy and the beans are very tender, 30 to 40 minutes more. Taste and adjust with salt if needed. Remove and discard the bay leaves and onion halves, then serve.

– Recipe from Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War