Iahnie de fasole with roasted pepper salad

Ingredients

For the bean stew

• 300 g dried beans
• 2000 ml water
• 2000 ml hot water
• 500 ml reserved cooking water
• 2 tablespoons oil
• 2 medium yellow onions (300 g)
• 1 large carrot (120 g)
• 1 medium red bell pepper (150 g)
• 3 tablespoons tomato juice
• 1 teaspoon salt
• 15 g fresh parsley

For the roasted pepper salad

• 1 kg red kapia peppers
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

Preparation

1. Rinse the beans in cold water. Put them in a pot with 2000 ml water and boil for 10 minutes, until the water comes to a boil; drain. 2. Pour 2000 ml hot water over the beans and simmer for 90 minutes, until the beans are tender. Set aside 500 ml of the cooking water, then drain the rest. 3. Arrange the kapia peppers on a baking tray and roast at 230°C for 25 minutes, turning them halfway through, until the skins are blackened in places. Cover them for 10 minutes, then peel and remove the stems and seeds. 4. Put the peppers in a bowl and season with 1/2 teaspoon salt, 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. 5. Finely chop the onion, carrot and bell pepper. Heat 2 tablespoons oil in a pot and sauté the vegetables for 8 minutes, until translucent. 6. Add 3 tablespoons tomato juice and cook for another 3 minutes. Add the cooked beans, 500 ml reserved cooking water and 1 teaspoon salt. Simmer for 20 minutes, until the sauce has reduced as much as you like. 7. Turn off the heat and sprinkle with chopped parsley. Serve the bean stew with the roasted pepper salad.