How to make
Soak the beans in cold water for at least 4-5 hours. Then pour 12 1/2 cups (3 liters) of water over them and bring to a boil. Once boiling, allow to cook until slightly softened.
Add the oil and finely chopped carrots, celery and onions. Approximately 15-20 minutes before taking it off the heat, add the diced tomatoes along with the chopped spearmint leaves.
Salt and freshen it up with chopped parsley. If desired, add paprika and black pepper.
