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Clean the beans and blanch them in boiling water for 5 minutes.
Drain them and spread them on the pan.
Put between the potatoes and the carrot.
Mix the chopped onion, garlic, grated tomatoes, pulp, parsley and mint in a bowl.
Add salt, pepper, olive oil and mix very well and pour the ingredients into the pan.
Cover the pan with non-stick paper and aluminum foil and bake the food in a well preheated oven at 180°C for one hour.
Uncover, gently mix the beans with their sauce and continue baking with an open pan for about 20 minutes until the tomato sauce dries up, the beans soften and remain with their oil.