Pour beans into the pan, pour the water just to cover it up with no more than two fingers over it and put it to boil. Boil gently until the water turn yellow and discard the water. Now fill the pot with a new water leaving no more than two or three fingers in her empty. Put the beans to boil until almost uvri by adding cut long and very narrow strips pepper and half of the sliced ​​carrot, if it is to melt away stubborn, you will need to add water now and then in order not to lose its quantity. When the beans reach a stage slightly to nibble (ie it is almost boiled and needed only a few minutes) remove it from the fire and put a deep bowl (in any case, pan or something shallow), pour it in the oil and wait 30 seconds to warm up (though the stove is hot), add the onion and gently stir until translucent, when this happens, add the tomatoes and stir again, add the remaining carrots and red pepper, mix again and wait 15-20 seconds to the clock. Now take the ladle and fill it with a bowl of beans and the water from the pot, when you fill the bowl, mix well and leave to boil a few minutes, then return it to the pot with the rest of her and her beans on the stove and stir well. Allow the beans to boil until uvri fully or as I like to say while you get the color, when you do add salt and leave for several minutes to boil. Remove from heat finished beans and sprinkle with chopped a few sprigs of dill and parsley or if you dry it by a few clips from each of them. * This is the time to mention that it is very important for the outcome of what the recipe is as bean variety and quality that will cook. * The recipe is the idea of ​​my father, now often do you prepare and I tested and will not regret it if you test it and you.