Beans in ginger-tomato sauce with coriander

200 grams of white beans,
1 tablespoon coriander,
3 cm of fresh ginger root,
2 cloves garlic,
2 onions,
2 big tomatoes,
1 glass of tomato juice,
1 tsp sugar, salt, olive oil.

1. Put the white beans in water for 12 hour.

2. Wash the beans and place in a saucepan, fill with clean water and cook until the beans won't be very soft.  (In my multicooker it takes at about one hour.)

3. Crush coriander and fry in a well-heated pan with high sideboards in olive oil for about two minutes.

4. Put in the pan grated on a fine grater ginger and garlic, finely chopped onion. Five minutes later, put finely chopped tomatoes.

5. Simmer the mixture in the pan, stirring, for about five minutes. Then put the boiled beans, pour the tomato juice, put sugar, salt. Simmer at about 10-15 minutes.

6. Leave at least half an hour to beans well soaked with sauce. (Although my family members begin to tasting immediately).