Baked beans with roasted bell peppers
Baked Beans with Roasted Bell Peppers
I present to you a recipe that transforms beans into a true feast of flavors and textures! This baked bean dish with roasted bell peppers is not only a healthy choice but also a comforting meal, perfect for any family gathering. I've prepared a simple recipe for you, but with a delicious twist that will impress your loved ones. We'll explore each step of the recipe together, so let's get started!
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Servings: 4-6
Ingredients
- 400 g white beans (preferably large beans)
- 2 tablespoons vegetable mix (carrot, parsley, celery)
- 1 medium onion
- 1 large carrot
- 1/2 bell pepper
- 2 large roasted bell peppers
- 250 g peeled tomatoes (canned or fresh)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1/2 bunch fresh dill
- 1 bay leaf
- 1 large garlic clove
- 3 tablespoons olive oil or vegetable oil
- 2 tablespoons tomato paste
- 1.5 liters boiling water (for cooking)
A Brief Introduction to the Dish's History
Beans are a staple ingredient in kitchens around the world, known for their versatility and nutritional benefits. They are an excellent source of protein and fiber, and bean dishes are often associated with comforting and traditional meals. This baked bean recipe with roasted bell peppers adds an element of originality, thanks to its intense flavors and unique cooking method, making it perfect for chilly days or family dinners.
Preparing the Beans
1. Preparing the beans: Start by washing the beans thoroughly. Sort through the beans, removing any damaged ones. Place the beans in a large bowl and cover them with boiling water. Let them soak for 3-4 hours, changing the water once (also with boiling water) to improve digestibility.
2. Boiling: Once the beans have soaked, rinse them and transfer them to a large pot. Add 1.5 liters of water and bring it to a boil. When the water starts to boil, cover the pot and let the beans simmer on low heat for 30-40 minutes until they are soft but not mushy.
Preparing the Vegetables
3. Preparing the peppers: Roast the bell peppers directly over the flame or in the oven until the skin turns black and slightly wrinkled. Once cooled, peel them, remove the stems and seeds, and slice them into strips.
4. The vegetables: Peel and finely chop the onion. Grate the carrot on a fine grater and slice the bell pepper into strips. These vegetables will add a wonderful flavor to the dish.
Cooking the Dish
5. Sautéing the vegetables: In a large skillet, add the oil and heat it. Add the onion, carrot, and bell pepper and sauté for 2-3 minutes until they become soft and fragrant.
6. Mixing the beans: Add the cooked and drained beans to the skillet, mixing well. Chop the peeled tomatoes into cubes and add them to the beans. Season with salt, pepper, sweet paprika, and dried thyme. Add 850 ml of boiling water and the tomato paste, mixing everything well.
7. Transferring to the oven: Once the mixture starts to boil, transfer everything to a ceramic dish. Cut the garlic in half and place it on top, along with the bay leaf broken into pieces. Sprinkle the chopped fresh dill on top and stir gently.
Baking
8. In the oven: Preheat the oven to 180°C (350°F). Place the dish in the oven and let the beans bake for 40-45 minutes. Check the consistency after 35 minutes; if you prefer it a bit saucier, leave it for a few more minutes.
9. Serving: When it's ready, take the beans out of the oven and let them cool for a bit. Serve warm, alongside pickles, which will add a pleasant contrast of flavors.
Practical Tips and Variations
- Variations: You can also add other vegetables like zucchini or squash for an extra health boost. Additionally, instead of bell peppers, you can use hot peppers for a spicier taste.
- Enhancing the flavor: If you want an even more intense flavor, you can add some extra spices like cumin or coriander.
- Serving: This baked bean dish pairs perfectly with freshly baked homemade bread or a simple green salad to complete the meal.
- Calories and nutritional benefits: A serving of baked beans contains approximately 250-300 calories, making it an excellent source of plant-based protein, fiber, B vitamins, and essential minerals like iron and magnesium.
Frequently Asked Questions
- Can I use canned beans?: While you can use canned beans to save time, the taste will be different. We recommend using dried beans for a more flavorful dish.
- How can I tell when the beans are cooked?: The beans are ready when they feel soft to the touch but do not break apart. It's good to check them periodically during cooking.
Now you’re ready to start cooking this delicious baked bean dish with roasted bell peppers. Don’t forget to enjoy every step of the process and share the final result with your loved ones! Bon appétit!
First of all, we wash the beans, which we select beforehand, and soak them in boiling water for 3-4 hours. During this time, we change the water once, but we keep it boiling. In a pot, we put water and place it on the heat. When it starts to boil, we add the drained beans and put in the vegetables. We cover with a lid and let it boil well, not to be mushy, but not to remain hard either. We roast the bell peppers, let them cool. We peel them, remove the stems and seeds, then cut them into long strips. We peel the onion, chop it finely, peel the carrot, and grate it on a small grater. We cut the gourd into strips. In a pan, we heat the oil, sauté the onion, carrot, and gourd for 2-3 minutes. We add the boiled and drained beans, mix well. We dice the peeled tomatoes, add them over the beans, sprinkle with salt, pepper, paprika, and dried thyme. We pour in 850 ml of boiling water, add the strips of roasted bell pepper and tomato paste. We mix well and let it boil for 3-4 minutes. We turn off the heat and pour this mixture into a ceramic dish. We peel the garlic, cut it in half, place it on top along with the torn bay leaf. We chop the fresh dill, sprinkle it over, and gently mix with a spoon. We place the dish in the preheated oven at a suitable temperature. We let the beans bake for about 40-45 minutes, depending on how thick you want it. You can check it after about 35 minutes to see if you like the consistency. When it's ready, we take it out of the oven and let it cool slightly. It is served hot, of course with pickles! Enjoy your meal!
Ingredients: 400 g larger 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.
