I call this Greek Style Beans because I'm Greek and the dish is what you'd
find in a hidden, non-tourist restaurant in Greece or Cyprus - and it's
exactly how my mum made it. Other cultures may have similar dishes and I
apologise for any similarity.

OK - here goes! The following should be OK for 4/6 people or just two if
I'm invited! Cooking time will vary according to the type/age of beans but
I find that from start to finish (including prep it's about one and a half
hours).

1lb of dried white beans (haricot, cannelinni, etc) soaked overnight in
water.
2 fresh ripe vine tomatos - skinned (optional) or small can tinned - chopped
1 medium onion - chopped
1 or 2 sticks celery - cut into half inch pieces
1 or 2 carrots - chopped
3 or 4 cloves garlic - chopped
Salt to taste - don't put in until the very end
extra virgin olive oil - Cypressa is my favourite!

Rinse the beans and boil rapidly in fresh water for about 10-15 minutes.
Drain in colander, rinse your saucepan to get rid of scum - heat pan and add
3-4 desert spoons of olive oil and fry the onion and garlic gently until
lightly browned.

Add celery and carrot and cook for a further 2-3 minutes.

Add tomato - also a little water and cook covered on a lowish heat for a few
minutes - stirring all the time.

Add the beans and cover with water to about an inch or two above. Bring to
the boil, reduce heat to minimum, cover and simmer until beans are cooked -
about an hour. Add salt to taste when the beans are cooked - keep on the
heat for a few more minutes and serve with some wonderful Greek style bread,
a warm evening sunset, a glass or two of local wine and some cool rebetika
music! Hey - don't forget the tradional side-plate of raw onion!

Hmmmmmmm - thavma!

Kali orexi!

ps: Extra water may be needed during cooking so keep an eye on things. My
preferred final consistency should be a little more moister to that of Heinz
baked beans but it's up to you!