Soak the beans overnight. Coarsely dice the onion and thinly slice the carrot. Pour water in the beans, approx. 1 cm above the beans, add salt and marjoram, and bring to the boil. Sauté the onion, garlic and carrots in olive oil until the onion is glazed. When the beans have absorbed half of the water and softened, add the rest of the vegetables to the pot. Pour in the tomato purée and spices. Cook until the sauce has thickened. Serve with freshly chopped parsley.
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