300-500 g beans
1-2 red peppers
1/4 cup (50-70 g) flour
1 clove garlic
1-2 ripe tomatoes (tomato juice or puree)
parsley, basil, savory Ronen, Jodi, red pepper, salt, 1 cube chicken broth
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Pre-soak the beans for at least 2-3 hours. This will boil easier. To swell well have to make cold water for 1-2 hours. Put the beans in a saucepan and high valleys with water to cover the beans with 2-4 fingers depending on the amount of beans, but without salt, otherwise the beans will be cooked. As the water boils, replace it with a new and so at least 2-3 times change the water after boiling. As we changed 2-3 times the water of the beans it boil, we add to it shredded carrots, red pepper , savory, mint, basil, salt and crumbled stock cube. Pour a little sunflower oil, to boil faster. Stove must be very strong to not burn the beans and stir in need in 1-2 minutes. To make sure that your beans cooked well it stirring spoon and should not rattle or track. Also a sign that the beans is cooked the water is cloudy * *. Diced onions, carrots, peppers, and if the tomatoes are cut and aims them or if they are mashed them diluted with a little water . Garlic finely chopped. Fry in a pan with hot sunflower oil onion, pepper and a little salt for a few minutes, then add the red pepper and chopped garlic. For 2-3 minutes more and fry pour in boiling beans. Mix well. Then in another pan with hot sunflower oil put the flour with a little salt and fry for 1-2 minutes, stirring. Add 2-3 ladles of boiling beans and tomatoes in the pan with flour and optional for spicy flavor can be added to the roux and mint and savory. So fry another 5-10 minutes. Fry the mixture sent down back in the boiling beans and mix well. Beans simmer for 15-25 minutes and ready. Wash and chop the parsley. Sprinkle beans with parsley before serving.