Generally, I always cook beans on Saturdays and Sundays. Not because it’s complicated, it is cooked by itself, it just takes a long time. Especially if I decide to cook it in a ceramic pot.
But now with this home office there is no particular difference. I put it in the oven in the morning and for lunch we had the most perfect Bulgarian meal. And here you go – easy for the quarantine dish, and such a scent is floating around in the air that some of your neighbors might ring the doorbell and you might have unexpected guests 🙂
Come on, open the cupboard, take out the beans packet and get the oven ready. Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Soak the beans from the previous night in cold water that is at least 4 fingers above the level of the beans. Put a lid on and let it stand until the morning.
The next morning, wash it well in and transfer it to a ceramic pot.
Cut the meat into convenient portions and place it on the beans.
Pour cold water over the beans to cover all the products well.
Put the lid and place the pot in a cold oven.
Turn on the oven at about 160 degrees and place the pot in the cold oven. This rule is very important and you should remember it - the pot will never be placed in a preheated oven because it will burst during cooking.
Check the bean's readiness periodically by stirring. You must aim for the moment when the bean is semi-cooked. In my case it took about 1 hour and 30 minutes, but don't consider this time as a rule. The bean cooking time is different. It depends on the type of the beans and how fresh it is. Fresh beans is cooked faster, and very often we don't even need to pre-soak it. Unless you have grown your beans in your own garden, you cannot know how old the beans are, so check their readiness periodically during cooking.
Now is the time to add the vegetables, cut into small pieces - an onion, a carrot and a pepper.
Add the spices.
Stir well.
Put in the oven again and cook the dish until the beans are cooked. It took me another 1 hour. However, you have to keep in mind that I cooked it at a relatively low temperature because I wanted to cook the dish slowly. You can get it faster.
Now it's time for the thickener. This is the so-called a soft (or stewed) thickener, where you stew the vegetables along with the water-dissolved flour and some of the bean broth. Then you return it to the dish to thicken. It is considered more healthier than the other thickeners. With it, the onions are stewed with red pepper and the flour and poured directly into the dish. It can even be done without onions.
For the thickener, finely chop the second onion and place it in the casserole along with the fat on the stove.
Fry for a few minutes until the onions soften.
Add the tomatoes and stir.
Add the red pepper.
Stir well.
In a bowl, dissolve the flour with cold water until it is homogeneous. Pour it over the other products. If desired, you can pre-bake the flour in a dry pan for 1-2 minutes.
Stir well.
Add a few ladles of broth to the dish. Stir well and cook for a few minutes.
Pour the thickener over the beans into the pot.
Stir well.
Return to the oven to finish the cooking and to get all the flavors mixed. Cook for only 5-10 minutes.
Remove the dish from the oven and sprinkle with freshly chopped mint.
There is no tastier dish than this. Your whole house will smell like Bulgarian!
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Soak the beans from the previous night in cold water that is at least 4 fingers above the level of the beans. Put a lid on and let it stand until the morning.
The next morning, wash it well in and transfer it to a ceramic pot.
Cut the meat into convenient portions and place it on the beans.
Pour cold water over the beans to cover all the products well.
Put the lid and place the pot in a cold oven.
Turn on the oven at about 160 degrees and place the pot in the cold oven. This rule is very important and you should remember it - the pot will never be placed in a preheated oven because it will burst during cooking.
Check the bean's readiness periodically by stirring. You must aim for the moment when the bean is semi-cooked. In my case it took about 1 hour and 30 minutes, but don't consider this time as a rule. The bean cooking time is different. It depends on the type of the beans and how fresh it is. Fresh beans is cooked faster, and very often we don't even need to pre-soak it. Unless you have grown your beans in your own garden, you cannot know how old the beans are, so check their readiness periodically during cooking.
Now is the time to add the vegetables, cut into small pieces - an onion, a carrot and a pepper.
Add the spices.
Stir well.
Put in the oven again and cook the dish until the beans are cooked. It took me another 1 hour. However, you have to keep in mind that I cooked it at a relatively low temperature because I wanted to cook the dish slowly. You can get it faster.
Now it's time for the thickener. This is the so-called a soft (or stewed) thickener, where you stew the vegetables along with the water-dissolved flour and some of the bean broth. Then you return it to the dish to thicken. It is considered more healthier than the other thickeners. With it, the onions are stewed with red pepper and the flour and poured directly into the dish. It can even be done without onions.
For the thickener, finely chop the second onion and place it in the casserole along with the fat on the stove.
Fry for a few minutes until the onions soften.
Add the tomatoes and stir.
Add the red pepper.
Stir well.
In a bowl, dissolve the flour with cold water until it is homogeneous. Pour it over the other products. If desired, you can pre-bake the flour in a dry pan for 1-2 minutes.
Stir well.
Add a few ladles of broth to the dish. Stir well and cook for a few minutes.
Pour the thickener over the beans into the pot.
Stir well.
Return to the oven to finish the cooking and to get all the flavors mixed. Cook for only 5-10 minutes.
Remove the dish from the oven and sprinkle with freshly chopped mint.
There is no tastier dish than this. Your whole house will smell like Bulgarian!
Enjoy! 🙂
