How to cook
Pour hot water over the beans in a pot, bring to a boil on the stove, discard the water and pour in new, warm water. Boil the beans well, and during cooking season them with salt, sprinkle with lovage and spearmint. Take the beans out of the pot with a slotted spoon and put into a bowl.
Heat oil in a pot and braise the diced onions along with the diced carrot and fresh pepper, then the tomato in a little bit as well. Stir with the drained beans.
Put a pot with water on the stove to boil, then turn it off. Put the dried peppers in it to soak for 3 min., then take out into a salad bowl.
Stuff the softened peppers with the bean filling. Pierce each pepper in 1 spot with the tip of the knife. Arrange them in a small tray with the incision facing down and pour 1-2 ladles of the bean broth over them.
Heat the oven and put the peppers to bake at 356°F (180 °C) for about 20-30 min.