- Beans - 380 Grams (pre-soaked)
- Tomatoes - 300 Grams
- Carrots - 100 Grams
- Celery - 85 Grams
- Tomato paste - 2 items. spoons
- Olive oil - 1-2 Art. spoons
- Salt - 1.5 teaspoons
- Sugar - 0.5 teaspoons
- Ground black pepper - 0,25 Teaspoons
- Parsley - 0.25 Cups
To make this dish, beans should be soaked for the whole night. Before cooking it should be thoroughly rinsed with running water. Put in a large saucepan and pour two liters of water. Then bring to a boil over high heat. While the water is just starting to boil, remove the peel from the tomatoes and cut into cubes. Carrots to clean and cut into cubes, cut into celery. After the bean boiled to add these ingredients, as well as olive oil, tomato paste, sugar, pepper. Salt and parsley is not added. Then, on a high fire, bring the contents of the pan to a boil and let it down to a low heat. Close the lid tightly and cook for about an hour until the beans are soft. Next, open the lid and add salt, a little more to cook and you can serve. In each portion add chopped parsley.
Servings: 4-6