A bean recipe for every taste:
Soak the beans in cold water for one night, then rinse and place in a saucepan. Fill with cold water so that the vegetables are completely covered. Add the bay spice and bring everything to a boil together. Cover the saucepan with a lid and cook the beans for about 50 min until soft, drain and drain. In the meantime, remove the peel from the carrots, onions and garlic and cut them into fine cubes. Rinse the celery, dry it and chop it together with the leafy greens. Dice the tomatoes. Heat the olive oil in a saucepan, sauté the onions and garlic, add the carrots, celery and tomatoes. Season with sugar, salt and pepper. do everything together for 15 min, then blend with a blender. Mix the sauce with the beans and form both together in a shallow gratin dish. Season with oregano, salt, pepper and thyme. Cook in the heated oven for 1 1/2 hours until the beans are soft and have absorbed almost all the liquid. If necessary, add a little hot water in between. At the end of the cooking time, season again and serve warm or possibly lukewarm.
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