Baked beans with roasted bell peppers

Name: Baked beans with roasted bell peppers - Paula J.
Ingredients: 400 g large white beans; 2 tablespoons of vegetables; 1 onion; 1 carrot; 1/2 bell pepper; 2 large kapia peppers; 250 g peeled tomatoes in tomato sauce; salt; pepper; sweet paprika; 1 teaspoon dried thyme; 1/2 bunch of fresh dill; 1 bay leaf; 1 large clove of garlic; 3 tablespoons of oil; 2 tablespoons of tomato paste.

Season - Baked beans with roasted bell peppers by Paula J. - Recipia

Baked Beans with Roasted Bell Peppers Welcome to our kitchen, where we will transform simple ingredients into a delicious dish! Today, we will focus on a traditional recipe with a modern twist: baked beans with roasted bell peppers. This recipe is not only full of flavor but also brings a sense of comfort and warmth. Preparation time: 15 minutes Cooking time: 1 hour Total time: 1 hour 15 minutes Number of servings: 4-6 Necessary ingredients: - 400 g large white beans (it is recommended to use high-quality beans for better texture and taste) - 2 tablespoons of mixed vegetables (a combination of carrot, parsley, and celery, which will add a rich flavor) - 1 onion (white or yellow, depending on preference) - 1 carrot (for added sweetness) - 1/2 bell pepper (can be red or yellow, for a touch of color) - 2 large roasted bell peppers (these will be roasted to enhance their flavor) - 250 g peeled tomatoes in tomato sauce (if you have fresh tomatoes, you can use them; make sure they are well ripened) - Salt, pepper (to taste) - 1 teaspoon sweet paprika (for a slightly smoky note) - 1 teaspoon dried thyme (a spice that harmonizes perfectly with beans) - 1/2 bunch of fresh dill (to add freshness) - 1 bay leaf (which will infuse the dish with a subtle aroma) - 1 large clove of garlic (for added flavor) - 3 tablespoons oil (sunflower or olive) - 2 tablespoons tomato paste (to intensify the sauce's flavor) Preparing the beans: 1. Soaking the beans: Start by selecting the beans and washing them well. Then, place the beans in a large bowl and cover them with boiling water. Let them sit for 3-4 hours. Change the water once, ensuring it is also boiling. This process will help soften the beans and reduce cooking time. 2. Boiling the beans: After the beans have soaked, drain them and place them in a pot with fresh water. Put the pot on the stove, and when the water starts to boil, add the chopped vegetables (carrot, celery, and parsley). Cover with a lid and let it boil on medium heat, being careful not to break them, but also not to leave them hard. 3. Preparing the peppers: Meanwhile, roast the bell peppers on a grill pan or in the oven until the skin becomes blackened and bubbly. After roasting, place them in a bowl and cover with a damp towel. This trick will help you peel them more easily. Once cooled, remove the skin, stem, and seeds, then cut them into strips. 4. Sauté the vegetables: Peel and finely chop the onion. The carrot used for boiling can be grated. Cut the bell pepper into strips. In a pan, heat the oil and add the onion, carrot, and bell pepper. Sauté for 2-3 minutes until they become soft and aromatic. 5. Combining the ingredients: Add the drained boiled beans to the pan, gently stirring to avoid breaking the beans. Cut the peeled tomatoes into cubes and add them over the beans. Season with salt, pepper, sweet paprika, and dried thyme. Pour in 850 ml of boiling water and add the strips of roasted bell pepper and tomato paste. Mix well and let it boil for 3-4 minutes. 6. Transferring to the oven: Turn off the heat and pour the mixture into a ceramic dish. Peel the garlic and cut it in half, then place it on top of the dish along with the torn bay leaf. Sprinkle the chopped fresh dill on top and gently mix with a spoon. 7. Baking: Place the dish in a preheated oven at 180 degrees Celsius and let the beans bake for 40-45 minutes. Check the consistency after 35 minutes; if you prefer it to be more saucy, leave it a bit longer. 8. Serving: When ready, remove the dish from the oven and let it cool slightly. Serve the beans warm, alongside pickles, which will add a note of freshness and acidity to the dish. Nutritional information: This recipe is not only delicious but also nutritious. Beans are an excellent source of plant-based protein, rich in fiber, which contributes to digestive health. Additionally, bell peppers and tomatoes provide an important supply of vitamins, especially vitamin C, which helps strengthen the immune system. A serving of baked beans has about 300-350 calories, depending on the ingredients used. Possible variations: If you want to experiment, you can add some slices of sausage or bacon for a more intense flavor. Also, replacing the bell peppers with other types of peppers or even roasted zucchini can bring a different level of flavor. Serving suggestions: Besides pickles, this dish pairs wonderfully with a fresh salad or creamy polenta. Additionally, a dry white wine can perfectly accompany the rich flavors of this dish. Frequently asked questions: 1. Can I use canned beans? Although dried beans provide a better texture, you can use canned beans to save time. Make sure to drain and rinse them well before use. 2. How can I tell if the beans are cooked correctly? The beans should be tender but not mushy. You can check by tasting a few beans. 3. What other spices can I use? You can experiment with spices like oregano or marjoram to add another flavor note. I hope this recipe for baked beans with roasted bell peppers becomes a favorite in your family! With every bite, you will feel the warmth and love we put into the preparation. Enjoy!