- 300 gr dried beans with medium or large beans
- 2 carrots
- 1 onion
- 1 red onion
- 150 gr bacon
- 3 celery stalks Celery
- 1 can of mixed tomatoes
- 2 tablespoons pepper paste
- 2 tablespoons oil
- ground black pepper
- 2 bay leaves
- green parsley
Method of preparation:
We choose the beans, wash them well and boil them in enough water to cover them. After a few boils we stop the fork and drain the water.
We put enough water to cover it and overcome it with 2-3 fingers and boil it.
Turn off the heat, cover the pot and leave it overnight or for a few hours.
Drain the water, then cover with more water, add the whole cleaned onion and carrots.
Boil until the beans are soft.
Drain the juice, which we keep, throw the onion, and cut the carrots into rounds.
Put the red onion with a pinch of salt in the hot oil and let it soften.
Add the finely chopped celery celery, then the sliced bacon.
Quench with canned tomatoes, add pepper paste, then drained beans and sliced carrots.
Add the bay leaves, salt and pepper to taste and top with bean juice.
Boil until the sauce binds well.
Sprinkle finely chopped green parsley on top before turning off the heat.
Serve the pickle with pickles or red onions.