Pocha beans with vegetables.

Brunoise all the vegetables (half an onion, a leek, the green bell pepper and the red bell pepper).

In a frying pan, fry them gently with EVOO and a pinch of salt and pepper. When they are soft, add two tablespoons of homemade crushed tomato and a pinch of paprika.

Put a pan of water over medium heat with the beans, the other half onion, the other leek, the head of garlic, and the bay leaf, and let it boil gradually, so that the juice of all is fatty. Add a little salt.

When the beans are done, add the poached vegetables from the frying pan to the casserole. The carrot can be left as is or can be sliced.

When serving, add a good splash of AOVE before eating and... enjoy.