The cooking of beans has turned into a ritual during the centuries. The spices that determine the flavor and taste of this dish are the mint, savory and chilly peppers.
Ingredients:
2-3 tea cups of white beans, 2-3 onions, 1 pepper, celery, 1 carrot, parsley, 1 soup spoon dried divessil, 1 soup spoon dried mint, savory and chilly peppers, 2 tomatoes.
How to cook:
Soak the beans in cold salted water for the entire night. Drain and pour fresh water to cover the beans 4 cm. Boil in (an earthware) pot together with oil, finely chopped carrots, onion and celery. Salt and boil for another 15-20 min.
Serve sprinkled with finely chopped parsley, savory and mint. In another port fry 3 soup spoons of sunflower oil with 1 onion finely chopped.
After removing it from the fire add the red pepper, and dilute with some source from the beans, add the tomatoes (grated and peeled). Remove the parsley and the celery from the first pot and mixed the contents of both pots. Boil calmly for about 20 minutes and then add fresh mint and fresh divessil.