Ingredients
400 g Dobroudja white beans
2 onions
2 carrots
2 peppers
3 red tomatoes (from a jar)
1/2 head celery
75 ml sunflower oil
3 sticks lovage
1/2 bunch mint
1 dry spicy pepper
1 tsp paprika, salt
1 slice of dry bread
Method
Heat the oil in a saucepan and fry until golden finely chopped onion. Add the chopped carrots, celery and peppers and saute 5 minutes. Sprinkle with paprika and add chopped tomatoes. Pour hot water. Add the finely chopped lovage and mint, salted and leave on low heat 5 minutes. Wash the beans with cold water and place it in the pot. Break bites one slice of bread and add it to the pot. Submit a dry spicy pepper and add steamed vegetables. Top up with hot water to the lower edge of the throat. Stir and season with salt. Cover the neck of the pot with aluminum foil squeeze it well. Cover with the lid and place in oven at 220 degrees for 25 minutes. Reduce the temperature to 120 degrees and bake another 5 hours. Do not open the oven and take off the cover pot for 6 hours. Allow the beans to * die *.
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Comments
Bonnets, dry bread, what role is played here, lest density? I liked the recipe that evening to include oven and lunch will be ready dishes. I ate something in northern Bulgaria, but with more onion.
Mamma mia! It is-is, but as baking blew me away!