Time: 45-60 min
Makes: 2 c/500 ml

Ingredients:

1 ¼ c	White beans (dry)*	¼ kg
2	Onions (medium-small)	2
3	Garlic cloves	3
1	Carrot (optional)	1
2 tsp	Salt	12 g
2	Tomatoes	2
1 Tbs	Oil	1 Tbs

Instructions:
1. Wash, sort, and presoak beans*. Drain the water from the beans and set aside.
2. In a large pot, bring water to a boil over a medium flame.
3. Peel onions, leave one whole, and finely chop the other. Set both aside. Peel and mince garlic, clean and coarsely chop the carrot. Set aside.
4. Once the water is boiling, add the beans, salt, and the whole onion. Boil for 15 minutes.
5. Add the carrot, garlic and salt to the beans and cook until the beans are tender.
6. Once the beans are tender, drain them, reserving the water. Discard the whole onion.
7. Mash beans and carrot together until smooth. If needed, add a small amount of reserved bean water to prevent the beans from drying out. Cover to keep warm and set aside.
8. Finely chop the tomatoes.
9. In a large saucepan, heat oil and sauté chopped onion until soft. Add tomatoes and cook mixture for 5 minutes.
10. Stir the tomato mixture into the beans. Taste and adjust seasonings. Serve warm or cold.

Variations: For a creamier taste and texture, try adding ½ c of sour cream after adding the finely chopped tomatoes. If you want to spice it up, add a hot pepper or two (seeded, de-veined, and coarsely chopped) when adding the carrots and garlic.

Substitutions: Fresh tomatoes/Canned tomatoes.

References: *Info about preparing BEANS can be found in the Understanding Ingredients section.