Ingredients
White beans – 1 cup
Carrots – 1 piece
Potato – 1 piece
Beets – 1 piece
Onion – 1 piece
Fresh cilantro – 1 bunch
Provencal dry herbs – 1 teaspoon
Unrefined vegetable oil – 5 tablespoons
Garlic (cloves) – 3 pieces
Salt – to taste
Ground black pepper – to taste
Lemon – 0.5 pieces
Cooking method
Soak beans for 4-6 hours (preferably overnight) in cold water. Then bring to a boil, drain the water, pour 1 liter of boiling water and cook over low heat for about 40 minutes.

Clean the vegetables. Cut the onion and potatoes into cubes, grate the carrots and beets on a coarse grater.

Fry onions in oil in a saucepan, then carrots, simmer until soft, put beets in a saucepan, simmer for 5 minutes, add potatoes, cook for another 5 minutes.

Put the vegetables in a pot with beans, season, add crushed garlic. Cook until cooked, at the end of cooking, add lemon juice to taste. Serve with chopped green cilantro.

Ingredients
White beans – 1 cup
Carrots – 1 piece
Potato – 1 piece
Beets – 1 piece
Onion – 1 piece
Fresh cilantro – 1 bunch
Provencal dry herbs – 1 teaspoon
Unrefined vegetable oil – 5 tablespoons
Garlic (cloves) – 3 pieces
Salt – to taste
Ground black pepper – to taste
Lemon – 0.5 pieces
Cooking method
Soak beans for 4-6 hours (preferably overnight) in cold water. Then bring to a boil, drain the water, pour 1 liter of boiling water and cook over low heat for about 40 minutes.

Clean the vegetables. Cut the onion and potatoes into cubes, grate the carrots and beets on a coarse grater.

Fry onions in oil in a saucepan, then carrots, simmer until soft, put beets in a saucepan, simmer for 5 minutes, add potatoes, cook for another 5 minutes.

Put the vegetables in a pot with beans, season, add crushed garlic. Cook until cooked, at the end of cooking, add lemon juice to taste. Serve with chopped green cilantro.