Preparation :
Soak the beans overnight in cold water. Drain and put into pan containing 12 glasses of boiling water. Lower the heat a little and coook for 30 minutes until the color of the beans changes. Remove from the heat and drain. Put olive oil and chopped onions into a pan and saute. Scrape the carrot amd slice in circles 1/2 inch thick. Add the carrot, the potato cut into small pieces, celeriac, garlic, sugar, 1/2 tablespoon of salt and the beans. Pour 4 glasses of water over, close the lid of the pan and cook over heat little less than moderate until tender. Remove from heat, place on a plate after they have cooled down, sprinkle chopped parsley over and serve.