Place the beans in a pan and cover them with cool water. Let them boil in a low heat for 35΄- 40΄. They should not be dissolved, just softened. Drain them in a colander. Chop the vegetables. Add in a deep pan 2-3 tablespoons olive oil, the onions, the carrots and the celery. Mix them well until they get oily. Let them for 2΄-3΄ in a medium heat. Add the tomato paste and rub it in a pan. Add the beans and cover them with some boiled water. Cover the pot and boil the beans for 30΄-35΄. Add the barley and 2 cups of boiled water. Then, add salt and pepper and if you want you can also add the chili. Stir the ingredients well and boil the beans in a low heat for 10'. Finally, add the rest of the olive oil, not only because it is healthier (the oil keeps its vitamins) and tastier but also because it is a way to make the beans porridge. Let the beans boil for a few more minutes until they become porridge and their juice looks like a dense sauce. Serve the beans steamy, with olives and fish roe salad or feta cheese, oil and oregano.