How to make
The beans are washed and soaked in lukewarm water with the baking soda dissolved in them.
It is desirable to leave them overnight. The next day, the beans are strained, washed and poured into a pot and covered with water. After the first water boils, it is thrown away and fresh water is poured over the beans.
After the water boils again, add the finely grated carrot and celery, the vegetable broth cube, finely chopped mint and garlic, no salt is added to make the beans easier to cook.
Once the food starts boiling, it is left to simmer for about 1 hour, in order for some of the excess water to evaporate.
In a deep pan or pot, make a thickener from the oil, flour and onion (very finely chopped).
Gradually pour the entire quantity of the pot with beans over the thickener, it is left to boil again, add as much salt as you like, it is sprinkled with thyme, black pepper, cumin and cayenne pepper and is transferred into a baking pan.
Bake in a preheated oven at 360°F (180°C) for about half an hour, until the liquid has completely reduced.
The stew is served hot, sprinkled with finely chopped celery leaves and parsley.
The bean stew with celery is ready.
