Stewed borlotti beans

Ingredients:

500 grams of borlotti beans

2 tablespoons tomato puree

1 carrot

1 onion

½ celery stick

1 sprig rosemary

1 bay leaf

Olive oil

Salt, pepper

Finely chop the onion, carrot and celery and fry gently in a pot with 4 tablespoons of olive oil for about 5 minutes. Add the fresh beans and cover with water. Add the tomato puree, rosemary sprig, bay leaf, salt and pepper and stir to mix well. Cook in a large half-covered pot, over medium heat for about 50 minutes, checking occasionally and adding hot water if needed. When the beans are tender, uncover the pot and let the sauce thicken a little. Remove the rosemary and bay leaf. Season with salt and pepper.