Products Needed:
1 cup tinned kidney beans
1 onion
1 carrot
1 celery root
1 tbsp butter
1 tsp tomato puree
salt, ground red peppercorn to taste
celery greens
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Directions: Wash beans, pour with cool water and soak for 4-5 hours. Then change water, add shredded carrot and celery root and boil until soften.
Stir-fry diced onion in vegetable oil, add pepper and tomato puree. Combine onion with beans, turn to a pan and bake in an oven for 15 minutes. Season with salt 5 minutes before the end of the baking.
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