How to cook the perfect beans in a pot

Preparation process: 1. Preparation of beans: wash the beans well and soak them in cold water (preferably overnight). This reduces the cooking time. 2. Cooking: pour out the old water, pour in new water and put it on fire. After the first boil, change the water again (this makes the beans more tender). Cook until the grains are well softened and start to break down. 3. Mixing (restaurant method): * While the beans are cooking, fry the finely chopped onion in oil (or ham fat) in a pan until golden. Add tomato paste. * When the beans are cooked, pour some of the juice separately. Crush half of the grains in the pot with a wooden spoon - this is what creates the thick texture found in restaurants. 4. Add flavors: add chopped onion, crushed garlic, spices, finely chopped herbs and pepper. If using walnuts, add them at this time. 5. Final stage: if the mass is too thick, add the filtered juice. Boil everything together for 5-10 minutes on low heat to mix the flavors. Restaurant secrets: * Clay Pot: Beans are tastiest if after cooking they are transferred to a clay pot and "baked" in the oven for another 10-15 minutes. * Savory: This is the main partner of beans. Without it, the beans will not have an authentic taste. * Ham: in restaurants, they often add Rachuli ham during cooking, which gives the dish a smoky flavor. * Serving: Beans should be served with a pot. On the side, it must be accompanied by mchadi, assorted pickles (especially pepper and jonjoli) and fresh herbs.