250gPinto beanssoaked overnight in one litre cold water
3tablespoonsextra-virgin olive oil
1medium onion150 g, peeled and finely chopped
10small garlic clovescut in halves
4heaped tablespoonful tomato paste
2tablespoonschopped parsley to garnish
Drain the beans and add them with 750 ml water to a medium pot. Cover and bring to a boil over high heat, until the steam starts to escape from under the lid. Turn heat to medium-low. Simmer, covered, for about 30 minutes, or until beans are soft and tender. Keep covered on stove and move to next step.
Heat the olive oil in a second medium pot over medium-high heat and cook the onions and the garlic for few minutes until wilted and slightly brown, stirring all the time. Pour in the beans with the water, stir in the tomato paste and the spices.
Cook, uncovered, over medium heat for about 30 minutes, or until the sauce is thick enough. Stir occasionally. Adjust to your taste if required.
Pour in the beans into a bowl and garnish with some parsley. Serve lukewarm or cold with pita bread, black olives and radish.