We start by carefully selecting the beans, removing any damaged or unsuitable ones. After selecting the beans, we wash them under cold running water and soak them in boiling water for about 3-4 hours. This soaking process is essential as it helps the beans become softer and cook evenly. It is recommended to change the water once, ensuring it remains warm to facilitate the hydration of the beans.
Next, in a large pot, we put fresh water to boil. Once the water starts boiling, we add the drained beans along with finely chopped vegetables. We cover the pot with a lid and let it boil over medium heat, being careful not to let it become too mushy, but also not to remain hard. In the meantime, we prepare the vegetables to give a strong flavor to the dish.
We roast the bell peppers in a pan or on the stove, then let them cool. After they have cooled, we peel them, remove the stems and seeds, and cut them into thin strips lengthwise. We peel and finely chop the onion, and after peeling the carrot, we grate it on a small grater. The gogosar, another important ingredient, is cut into strips.
In a pan, we heat the oil, and when it is hot, we add the chopped onion, grated carrot, and strips of gogosar. We sauté them for 2-3 minutes until they become slightly translucent and release their flavors. After the beans have boiled enough, we drain them and add them to the pan, mixing well so that the vegetables blend perfectly.
The peeled tomatoes, cut into cubes, are added over the beans, and then we sprinkle salt, pepper, paprika, and dried thyme to give the dish a delicious flavor. We pour in 850 ml of boiling water, add the roasted bell pepper strips, and the tomato paste. We mix the ingredients well and let it boil for 3-4 minutes for all the flavors to combine harmoniously.
After this time, we turn off the heat and transfer the mixture to a ceramic dish. The garlic, peeled and cut in half, is placed on top along with a bay leaf torn into pieces. We sprinkle chopped fresh dill on top and gently mix to incorporate the flavors. We place the dish in a preheated oven at a moderate temperature and let the beans bake for 40-45 minutes. It is good to check the consistency after about 35 minutes to ensure it is to our liking.
When the beans are ready, we take them out of the oven and let them cool slightly. They are served warm, alongside pickles, which add a pleasant contrast of flavors. This recipe is not just a hearty dish, but also an explosion of flavors that will delight the senses! Enjoy your meal!
Next, in a large pot, we put fresh water to boil. Once the water starts boiling, we add the drained beans along with finely chopped vegetables. We cover the pot with a lid and let it boil over medium heat, being careful not to let it become too mushy, but also not to remain hard. In the meantime, we prepare the vegetables to give a strong flavor to the dish.
We roast the bell peppers in a pan or on the stove, then let them cool. After they have cooled, we peel them, remove the stems and seeds, and cut them into thin strips lengthwise. We peel and finely chop the onion, and after peeling the carrot, we grate it on a small grater. The gogosar, another important ingredient, is cut into strips.
In a pan, we heat the oil, and when it is hot, we add the chopped onion, grated carrot, and strips of gogosar. We sauté them for 2-3 minutes until they become slightly translucent and release their flavors. After the beans have boiled enough, we drain them and add them to the pan, mixing well so that the vegetables blend perfectly.
The peeled tomatoes, cut into cubes, are added over the beans, and then we sprinkle salt, pepper, paprika, and dried thyme to give the dish a delicious flavor. We pour in 850 ml of boiling water, add the roasted bell pepper strips, and the tomato paste. We mix the ingredients well and let it boil for 3-4 minutes for all the flavors to combine harmoniously.
After this time, we turn off the heat and transfer the mixture to a ceramic dish. The garlic, peeled and cut in half, is placed on top along with a bay leaf torn into pieces. We sprinkle chopped fresh dill on top and gently mix to incorporate the flavors. We place the dish in a preheated oven at a moderate temperature and let the beans bake for 40-45 minutes. It is good to check the consistency after about 35 minutes to ensure it is to our liking.
When the beans are ready, we take them out of the oven and let them cool slightly. They are served warm, alongside pickles, which add a pleasant contrast of flavors. This recipe is not just a hearty dish, but also an explosion of flavors that will delight the senses! Enjoy your meal!
Ingredients
400 g large white beans, 2 tablespoons of vegetable mix, 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 garlic clove, 3 tablespoons of oil, 2 tablespoons of tomato paste.