Sun-dried Peppers Stuffed with Beans


2h 30min
Servings: 
4
Stanislava Dimitrova
How it's made: 

This is my favorite Christmas Eve dish and in my humble opinion one of the most traditional Bulgarian recipes.

Wash the sun-dried peppers and soak them in hot water to expand and soften. Remove the stalks and deseed the peppers.

Meanwhile, boil the beans for half an hour or until the water gets yellowish and throw it away. Put the beans back in the boiling pot, pour hot water and boil them for another hour before you add the chopped carrots, tomato purée and salt. Boil it for another half an hour and remove from the stove. To prepare the bean stuffing, sauté the chopped leak in a large pan. Add 1 spoon of flour while stirring quickly. Add a little bit of the stock and the beans. Spice it with dry savory, mint and paprika, and keep stirring. Add more bean stock if necessary. The stuffing should be thick but juicy at the same time, to bring out all the flavor and taste from the sun-dried peppers.

Cram the peppers with the stuffing and arrange them in approapriate size baking dish. Cover the peppers with the leftover beans and bake them for 20 minutes at 350 F.

Shopping list: 
8-12 sun-dried peppers
1 ½ -2 cups dry beans
1 leak
2 carrots
1 tablespoon dry savory
1 tablespoon paprika
mint
2 tablespoons flour
3-4 tablespoons olive oil
5 сtablespoons tomato purée
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