Beans

• ½ kg of white medium sized beans
• 1 teaspoon of salt
• 3 carrots
• 1 large onion
• 5 cloves of garlic
• 2-3 tablespoons of olive oil
• 1 tablespoon of tomato puree
• 3 bay leaves
• 1 cube of vegetable broth
• 2 liters of water

Add the beans in a bowl and cover them with water. Let them soak for 8-12 hours. Strain them.

Chop the carrots, the onion and the garlic cloves.

In a pot, add the olive oil and the vegetables and sauté until they soften. After most of the liquids have evaporated, add the tomato paste and sauté for one minute while stirring.

Add the beans, the bay leaves, the rosemary and the vegetable broth cube. Add the water and cover the pot.

Boil over low heat for 1 to 1 ½ hour. In the meantime, check if you need to add water. In that case, add warm water so that the beans won’t stop boiling.

Ten minutes before you remove the beans from the fire, add salt and pepper.