- For every 1 teaspoon (250 ml) of black beans
- 1/3 cup olive oil
- 1 large pie
- 2-3 cloves of garlic
- 3-4 medium carrots
- 4-5 tablespoons parsley or celery
- 300-400 g (1.5 lbs) chopped tomato
Wash the beans and put them in cold water to boil for 2-3 minutes. Then strain them and put them back in the pan to boil until soft.
In another saucepan, fry the onion in the olive oil and add the vegetables, tomato and simmer until softened. ‘Then we add a little water. When the beans are softened, add them to the pan with the vegetables, salt and continue boiling until the food is tender.