Fasoulada

    170 g  Haricot beans                     100 ml Olive oil
    1/2    Chopped leek                             Sea Salt
      1    Chopped carrot                           Black pepper
      1    Chopped onion                     1/8 ts Paprika
      1    Chopped celery stick                1    Small potato
    220 g  Canned tomatoes

  Soak the beans overnight. Rinse and then add water. Boil and cook for
  15 minutes.

  Change the water and boil, then simmer until the beans show signs of
  splitting.

  Pass the tomatoes through a sieve and add to the beans with the other
  ingredients.

  Add more water if needed and simmer until the vegetables and beans are
  tender.