How to cook
Soak the beans overnight.
Pour out the water, rinse the beans and put them in a large pot (if they curl and swell a bit, they're high quality). Pour in new water and put on the stove. Once boiling, throw out that water and pour in new water again. Boil again and throw out the water.
Pour in water for a 3rd and final time, its level needs to be 2 fingers below the rim of the pot. While it's heating up to boil, chop the vegetables finely (you can add others - leeks, eggplant etc., the more the tastier).
Once the water comes to a boil, add the veggies and wait for it to reach boiling point again. Then pour in 2 fingers' width of oil from the bottle and leave to boil for 1 hour 30 min.
Stir every 15 min. to prevent it from settling on the bottom and top off with cold water to replace the boiled off water. Once the beans crack, add salt and leave to boil another 30 min. Stir again and pour in water for the last time. Then add the canned tomatoes and boil another 15 min.
Remove the beans from the stove and put the pot on a cold counter. Add a packet of spearmint (if you have homegrown, even better) and 1/2 as much basil as spearmint. Serve hot with tasty white bread and if you like - feta cheese.