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Ingredients:
- 8 cups of red kidney beans
- 2 cups of carrot , sliced
- 3 tomatoes
- ½ liter tomato juice (approx. two small cans)
- 1 cup of parsley, minced
- 4 medium size onions*
- 4 cloves of garlic
- 1 cup of refined olive oil (cooking grade)
- 1 teaspoon granule sugar
(*) by 4 medium size onions I mean a little more than 3 cups of sliced onion
Directions:
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Wash kidney beans thoroughly and soak overnight in cold water.
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Mince onions. Put olive oil and onions in a dutch oven, and roast with lid closed for about 20 minutes or until golden.
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While roasting onions, grade or thinly slice tomatoes (preferably seeds removed).
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Once onions are ready add garlic cloves, ground or thinly sliced, mix thoroughly then add tomatoes, tomato juice and drained kidney beans. Close the lid and let boil.
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Once boiled open the lid and sparkle sugar. Let it simmer with lid closed for about 90 minutes.
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Add carrots, salt to taste (one to two teaspoons should be enough) and hot water if necessary. Simmer for another hour or two until beans are totally soft (taste and make sure they are soft).
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Once they are ready let them cool then sparkle parsleys.
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Preferably leave in refrigerator for about a day and serve cold.