350g dried haricot beans
2 medium onions
1 stick of celery
1 soup spoon of tomato purée
4 soup spoons of oil
1 coffee spoon of paprika
half a coffee spoon of chilli powder
2 soup spoons of chopped fresh mint
2 soup spoons of chopped fresh parsley
Soak the beans in water for at least 24 hours and drain well before preparation.
Chop the onion and dice the carrots and celery. Blanche the tomatoes then peel and chop.
Place the beans in a large pan and cover with cold water.
Bring to the boil and cook for 3 to 5 minutes. Remove from the heat and drain. Place the drained beans back in the pan and cover again in clean boiling water and a soup spoon of oil.
Reduce the heat, cover and cook until the beans are cooked, but still firm (up to 2 hours).
Add the carrots, celery and mint. Heat the remaining oil in a pan and gently fry the onion for 3-4 minutes. Add the paprika, chilli,tomatoes and tomato purée.
Gently cook for a few minutes more then add to the beans. Cook a further 5 minutes.
Season with salt and ground black pepper if necessary and sprinkle with chopped parsley – can be served hot or cold – priaten apetit!