1largeCarrot, cut in half lengthwise and thickly sliced
2mediumCelery Sticks, cut in half lengthwise and thickly sliced
1 ½ tablespoonstomato paste
1Yellow Onion, finely diced
300mlTomato Passata
50mlEVOO, Extra Virgin Olive Oil, plus more for drizzling
800mlWater, warm
4tablespoonsfresh Parsley, roughly chopped
3tablespoonsfresh Oregano, home grown, leaves picked and roughly chopped
1teaspoonSugar
2teaspoonsSea Salt
1teaspoonfreshly ground Black Pepper
Instructions
From previous night soak the beans in water. Wash well, drain and keep aside.
Place a large Pot or Casserole on medium heat pour the oil and heat up for a minute. Add the onions, carrots and celery and sauté for 5 minutes tossing frequently. Halfway add the tomato paste and stir. Increase the heat and add the beans sauteing for 2 more minutes while tossing.
Add the tomato passata, sugar and the water, bring to a boil and reduce heat to simmer for 1 hour with the lid on but not fully closed, or closed if lid has a small hole. If needed add more water.
After the 1 hour of cooking, and provided beans are almost cooked, add 3 tbsp parsley, oregano and season with the salt and pepper. With the lid off reduce the sauce to the minimum.
Remove from heat and let stand for at least 30 minutes for the flavors to come together. Drizzle some olive oil, add the remaining 1 tbsp of parsley and serve with village bread for soaking the juices.