Bean Stew
A traditional Bulgarian bean stew simmered with onion, carrot and herbs.
Ingredients
| 250 g | beans | |
| to taste | black pepper | |
| 100-150 g | pureed tomatoes | |
| 2 tbsp | 30 ml | dried vegetables |
| 1 tsp | 5 ml | red pepper (paprika) |
| 1 tbsp | 15 ml | crushed savory |
| 1 tsp | 5 ml | dried mint |
| 2-3 tbsp | 30–45 ml | oil |
| to taste | salt | |
| — | onion | |
| — | carrot | |
| — | flour |
Instructions
- Soak the beans (250 g) in water the night before.
- Put them in water and, once it comes to a boil, change the water.
- Then boil until done (I personally boil the beans for at least 2 hours, topping up with hot water as needed). Depending on the beans, boiling can take anywhere from 1 hour to 3-4 hours. For convenience, use a pressure cooker.
- In a separate vessel, saute the finely chopped onion and carrot and, once they are done, add the red pepper (paprika) and stir. Add immediately to the boiled beans.
- Add salt, the dried vegetables, the tomatoes and the remaining spices and continue cooking until the carrot and onion are fully cooked.
- Thicken the beans by first mixing the flour in a little water so it does not form lumps. Take a few spoonfuls of the boiled beans and, using a fork, mash them and return them back to the stew.
- Serve the bean stew warm.