Flageolets with tomato

Ingredients:



- 400 grams of dry white beans - 3 carrots -1 can of crushed tomatoes - 1 onion

- 2 cloves of garlic

- 1 CS tomato concentrate

- 700 ml of water

- Olive oil

- 20 to 30 grams of butter

- Salt, pepper, cumin, ginger, pepper, parsley paprika



Everything unlike everyone I do not soaked my beans because it causes it causes, flatulence ... The fact to let soaked launched the fermentation process ... .

Preferably prepare the dish the day before, for the next day noon, or the morning for the evening.



Peeling, washing, and chopping onion and garlic, and slicing carrots.



In a casserole, pouring a little olive oil, butter, paprika, and lightly brown the cloves of garlic and onion over medium heat.



Add tomato paste and the carrots, add a little water of the 700 ml, and stir.



Spice then, with the most emphasis on cumin, then add salt, pepper, ginger, chilli and parsley.


> Finally, pour the beans in the casserole, then the remaining water, stir and close your dish.



Simmer over low heat, about 2 hours add a little water if necessary, then continue until complete cooking stirring occasionally. Adjust the seasoning if necessary.



Bon appétit !!!!!