– Sort out the dry legumes, rinse in cold water and soak for 4-5 hours in a cool place (water/legumes ratio 2:1) and boil unsalted until soften

– If kidney beans are used, boil them thoroughly for 15 minutes after soaking, pour out the water, pour fresh hot water again and boil, otherwise the dish shall be dark colored

– Dress the legumes with the sauce, let boil for 5-10 minutes and add the garlic pounded with salt

– Serve in the plates sprinkled with the chopped greens