Ingredients
- 500 g beans
- 1 tsp. baking soda
- 1 onion
- 2 tbsp. paprika
- 60-80 ml oil (5-6 tbsp)
- 1 pepper
- 1 carrot
- 1 tomato (or 2 tbsp. tomato sauce)
- salt
- peppermint (fresh or dry)
Preparation
Soak the beans in cold water over night (8–10 hours). The water level should be at least 3-4 fingers’ width above the beans.
Rinse the beans and place them in a big pot with 1 liter of water; bring to a boil over high heat.
Once boiling, reduce the heat to a gentle simmer and add 1 teaspoon of baking soda to the water. Let it simmer for 10-15 minutes.
Rinse thoroughly with cold water in a colander and return the beans to the pot.
Add about 1.5 liters of water and just the finely chopped onion.
Turn on the heat, and once it boils, reduce the heat again and cover the pot with a lid, leaving it slightly ajar. Let it simmer gently for at least half an hour, then check the beans – if they are of good quality, they should have softened already.
Add the finely chopped carrot, paprika, tomato and oil.
After another 15 minutes (or when the beans are completely soft and no longer crunchy), add the salt.
Turn off the heat, add the peppermint, cover the pot with the lid, and let it sit for about 10 minutes to absorb the flavors.