Bean and soy stew

For 4-6 people:
150 g soy stew
400 g of pinto beans, boiled
1 sprig of rosemary
2 cloves garlic
2 tablespoons extra virgin olive oil
200 ml white wine
4 tablespoons tomato paste
salt

After 10 minutes in the water bath kept to make them soften, brown the diced soy in a little oil with the chopped garlic.
Wet with white wine, raise the heat and evaporate.
Add the rosemary and mix to taste. Add the beans and salted.
Reduce the heat, add the tomato puree and cook 15-20 minutes.
Let stand a few minutes before serving.