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Soak beans overnight with water and 1 tsp sea salt. Next day, rinse beans and boil for 40-45 minutes. In a small saucepan, sauté all vegetables in olive oil and add tomatoes and tomato sauce. Empty water from beans and put them in a pyrex glass pan. On top add the tomato mixture.
Bake at 375 for 35-40 minutes.
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