A classic olive oil dish of dried white beans simmered with carrots and potatoes, then served cold. Refreshing in summer and hearty in winter, it works well as a main dish.
Drain the soaked beans and boil them in plenty of water until tender.
Sauté the onion and carrot in olive oil until softened. Add the tomato paste and cook for a few more minutes.
Drain the cooked beans and add them to the sautéed vegetables. Add the potatoes and enough water to cover. Caution: add the potatoes only after the beans are tender; otherwise, they may fall apart.
Simmer over low heat until some of the liquid has evaporated. Remove from the heat and let cool; serve with lemon slices on top.
Soak the beans overnight and drain them; soaking time is not included in the cooking time. Add the potatoes only after the beans are tender so they do not fall apart. No common allergens are listed; check packaged ingredient labels.
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