Monastery Style Beans

EfrosiaEfrosia
Novice
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Maria Kostoff
Translated by
Maria Kostoff
Monastery Style Beans1 / 3
28/04/2013
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Preparation
15 min.
Cooking
70 min.
Тotal
85 min.
Servings
2
"Supposedly we put the same old ingredients in our bean dishes but it seems as though Monastery Style Beans always turn out better!"

Ingredients

  • beans - 7 oz (200 g) mature
  • onions - 2 heads
  • carrots - 2
  • peppers - 2 (fresh and dried)
  • spearmint - 2 - 3 bunches
  • oil - 4 tbsp
  • mixed spices - to taste
  • for the roux
  • tomatoes - 1 sterilized
  • oil - 2 tbsp
  • flour - 1 tbsp
  • paprika - 1/4 tsp
measures

How to cook

In a pot with cold water, put the beans to a boil with 1 head of coarsely chopped onion. Once boiling, add the remaining finely chopped onions, peppers and carrots.

Shortly before the beans are ready, salt them, season with spearmint and salt and boil until ready.

Fry the flour in a little oil, to it add the paprika and mashed tomato. Mix the roux and pour it into the beans.

Boil the dish for another 15 minutes, then it is ready to serve.

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