The beans are washed, cleaned and chopped. Add chopped onions, carrots, celery, chopped 5 crushed garlic and salt. Stew with 1/2 cup (100 ml) of water and 1/2 cup (100 ml) sunflower oil over low heat. When the vegetables soften, add the flour away with a little water, vinegar, 5 cloves of crushed garlic and chopped parsley. Top rank sliced ​​tomatoes. The dish pour the remaining sunflower oil and allow to simmer. Serve cold.