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 !!!!! 




