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1
Put the dried beans in a pot and pour in water until it is over the beans by at least an inch.
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2
Soak overnight; approximately 8 hours.
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3
Next day pour off the water that the beans have soaked in - they will look horrible, dont panic.
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4
Pour on fresh water to cover and then bring to the boil.
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5
DO NOT ADD SALT!
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6
The beans will never soften if you do this.
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7
Boil the beans rapidly for 10 minutes then discard the water.
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8
Add more water and bring back to a simmer.
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9
Simmer for roughly 40 minutes.
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10
Some brands of beans may take longer but dont worry.
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11
They can stand it.
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12
When they are more or less soft drain and set aside.
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13
Chop the onion and the celery into fairly large pieces.
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14
Chop up some of the celery leaves and save the rest for later.
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15
At this stage you only need about 2 tsp.
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16
Crush the 2 cloves garlic.
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17
Heat about 4 tbs olive oil in a large pan and fry off the onion, celery, leaves and carrot if using it.
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18
Then add the garlic.
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19
Fry them until translucent but not too soft.
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20
Add in the tinned tomatoes and the tomato puree.
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21
Stir and then add the beans in.
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22
Mix well and then cover and simmer for about 1/2 an hour.
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23
This will allow the beans to absorb all the flavour of the tomatoes.
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24
Stir occasionally to make sure its not sticking.
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25
You can add in some par-boiled potatoes about now if you wish - that will definitely make it a very filling dish.
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26
Add in the rest of the celery leaves, finely chopped.
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27
Stir well.
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28
Check the potatoes and carrots are cooked and then serve with lots of bread to mop up the juices.
