Soak beans in cold water for 4 hours. Boil until the state of al dente in unsalted water, drain in a colander and let them drain well.

Vegetables wash, clean and dry.

Half of the onion cut into half rings, half of carrot-as well. Slice the pepper into strips, the courgette and half of the pumpkin cut into slices. Celery chop. Half of maslinic cut in half.

The second half of the vegetables and olives to punch in a blender into a homogeneous fine mass and put to passerovat in butter for 7 minutes, avoiding Browning. Tomatoes grind in a blender into a puree and add to vegetables. Simmer, stirring occasionally, until thick. Salt and pepper to taste, add a pinch of sugar.

In a greased refractory form to put the beans on top put the chopped vegetables. Then put the tuna together with the liquid, sprinkle with black pepper and celery, put olives. Pour on top of vegetable onion and put bake in the oven for 20 minutes at 200 degrees. Free fluid in the roasting process should be absorbed into the vegetables and beans.

Remove the finished dish to hold the foil under 7 minutes. Serve warm. Leftovers can be cooled and served cold.