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Wash the beans well under cold running water, drain, discard the dark grains or remaining impurities, and place in the Crock-Pot slow cooker bowl.
Put enough water to cover, set the High function for 2-3 hours.
After about 1 hour, add the peeled carrots and continue to boil.
When ready, move the beans and carrots to a food processor, put a little juice in which they boiled and mix until it becomes a thick paste. Add the crushed garlic and spices.
Put olive oil, sliced onions in a pan, leave to harden, then add tomato paste, spices to taste and leave until soft.
The onion composition is placed over the bean paste.
Serve with toast!