Traditional Monastery Beans (Боб по манастирски)

Съставки

• Dried white beans (e.g., Great Northern or Cannellini)500g
• Onion2 medium
• Carrots2 medium
• Bell pepper (red or green)1 large
• Garlic4 cloves
• Tomato paste2 tbsp
• Mint (dried)1 tsp
• Savory (dried)1 tsp
• Bay leaf1
• Vegetable oil3 tbsp
• Saltto taste
• Black pepperto taste
• Waterenough

Стъпки

1. 1

   Soak the dried beans in cold water overnight. Drain and rinse.

2. 2

   Place the soaked beans in a large pot, cover with fresh water, and bring to a boil. Cook for 10 minutes, then drain and rinse.

3. 3

   Return beans to the pot, add fresh water to cover by about 2 inches, and add the bay leaf. Bring to a simmer and cook until beans are tender but not mushy (about 1-1.5 hours).

4. 4

   While beans are cooking, finely chop the onion, carrots, and bell pepper. Mince the garlic.

5. 5

   In a separate pan, heat the vegetable oil over medium heat. Sauté the chopped onion until softened, about 5-7 minutes.

6. 6

   Add the carrots and bell pepper to the pan and cook for another 5-7 minutes until slightly tender.

7. 7

   Stir in the minced garlic and tomato paste, cook for 1-2 minutes until fragrant.

8. 8

   Once the beans are tender, add the sautéed vegetable mixture to the pot with the beans. Stir in the dried mint and savory.

9. 9

   Season with salt and black pepper to taste. Simmer for another 15-20 minutes, allowing the flavors to meld. Add more water if the stew becomes too thick.

10. 10

    Remove the bay leaf before serving.