- Soak the beans in cold water for 3-4 hours, drain and pour fresh water.
- Boil in an earthenware pot together with the oil, finely chopped carrots, onion and celery.
- The sliced peppers are added later; the grated tomatoes and mint, when the beans have turned tender.
- Salt and boil for another 15-20 minutes.
- Serve sprinkled with finely chopped parsley.