Take the white beans in a bowl, add enough hot water to cover them, and soak for at least 4 hours but preferably overnight. Chop the beef pepperoni into thick cubes. Chop the onion as finely as possible or mash it in a blender. Chop the red and green peppers into rings. Keep the chopped ingredients aside.

Take the beans in a deep saucepan and boil for 20 minutes. Drain the beans that you boiled for 20 minutes and set them aside.

Preheat a deep and large pan. First, add sunflower oil, then butter, and when the oils are heated, add the onions and fry for a while. Add chopped peppers after the onions and continue frying. Add paprika, salt, and pepper, and fry for a while. Finally, add the chopped pepperoni and continue frying. Then add hot pepper paste and tomato paste, and fry.

Finally, add the pre-cooked white beans and fry them for the last time and for a short time. Add enough water to the pot to cover all the ingredients. Add 2 small veal marrow bones to this water and let the bones stay in the pot. Add salt to the pot at this stage according to your taste. Increase the heat, cover the pot’s lid, and let it boil.

When the water boils completely, lower the heat and cook on low heat for 10 minutes. At the end of 10 minutes, take the bones out of the dish and continue to cook on low heat for another 40 minutes. When the water completely combines with the food and the white beans become soft, this means the meal is now ready. Turn off the stove and keep the lid of the pot closed for 15 minutes, and then you can serve.