Bean sauce

1 serving


Soy beans soak for two days, changing water from time to time. On the third day, drain the water, pour fresh and put the beans on the fire. Cook the beans over low heat, topping up the water if necessary. After
1. 5 hours, pour water and pour new. Boil for another 1-
1. 5 hours. It is customary to do this with all other mature legumes. After the specified time, discard the beans in a colander, and prepare the sauce on the last broth in which they were cooked. This will require a glass of stock, but do not pour the rest of the stock, as it may come in handy for another dish. In a glass of stock, cook the beans with finely shredded onions, bay leaf and spicy herbs. In the sauce with the beans, put 2 tablespoons without the top of tomato paste and about 3 glasses of garden or wild herbs: nettle, dill, parsley, mint, ground sleep and young leaves of blackcurrant. Remove from the heat, mash part of the beans with vegetable oil and introduce into the sauce