Soak the Cypressa Haricot Beans overnight. Drain.

Put the beans in a  large saucepan with 12–15 cups of the water, bring to the boil and simmer until almost tender. Drain.

Clean the saucepan.

Add the olive oil to the saucepan and heat the onions, carrots and celery gently for 3–5 minutes.

Stir the beans and tomato juice into the vegetables, season with salt and pepper, add the remaining 12–15 cups of water.

Bring to the boil, then simmer gently over a low heat until the beans become very tender.

Serve hot with crusty bread, Cypressa Fetta Cheese and Cypressa Black Olives.