White Beans with Carrot and Celery

A simple lunch for us today, making use of more celery stalks.

1 cup white beans
2 carrots
5-6 celery stalks
1 tbsp olive oil
1 tbsp schoog (sort of a Yemenite salsa) or other hot sauce
2 tbsps soy sauce
2 tbsps dill

Place beans in large bowl, fill with water, and leave overnight.
Next morning, strain, and simmer in fresh water until tender. Set aside.
Chop carrots and celery stalks, so you have small pieces.
Heat up olive oil and add schoog or salsa. When you get teary-eyed standing over the wok, add soy sauce and vegetables. Toss and cook 7-8 minutes or until barely tender.
Then, add beans and dill, toss around for a couple of minutes – and, enjoy!