Umbrian ancient bean dish
250g Bartolini beans (it is possible to use a mixture of three types: Borlotti beans, eye beans and Cannellini beans)
3 spoons of Bartolini extra virgin olive oil
1 stalk of celery
2 cloves of garlic
250g tomato pulp
salt and pepper q.s.
Soak the beans for about 12 hours. Drain, put them in a pan with cold water, heat to boiling and cook for 30-35 minutes.
Before finishing cooking, add salt to water, then drain the beans. In the meantime, clean the vegetables and chop them finely, then leave to fry slowly in a pan with extra virgin olive oil.
Add the tomato pulp, season with salt and pepper and cook for other 5-10 minutes.
Serve with slices of toasted bread and complete with a drizzle of olive oil.