Ingredients:
500 g. of butter beans
1 cup of olive oil
2 big round cut onions
4 carved cloves of garlic
100 g. of chopped cabbage
2 round cut peppers
½ cup of chopped parsley
½ cup of chopped celery
½ cup of concentrated tomato juice
1 cube of vegetables diluted in ½ cup of hot water
Salt, pepper
4 round cut tomatoes
1 teaspoon of sugar
Instructions:
Boil and strain the butter beans for 30 minutes. Sauté the onion and the garlic in the oil until they wither. Add the cabbage, the peppers, the parsley, the celery, the tomato juice, the vegetable juice, salt and pepper and boil them for 10 minutes. Put the butter beans in a fireproof pan, pour the vegetable juice on them and mix well, so they will spread evenly in the pan. Finally, cover the food with the round cut tomatoes and pour some sugar, salt and pepper. Bake them in a preheated oven for about 30 minutes or until the butter beans are soft enough.
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