👨‍🍳 Instruktioner

1. 1

   Drain and rinse the soaked beans. Place them in a large pot, cover with fresh water, and boil for 10 minutes. Drain again.

   💡 Proffstips: This initial boil helps to remove any remaining impurities and soften the beans.
2. 2

   In a large skillet, heat half of the vegetable oil over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and sweet, about 20-30 minutes.

   💡 Proffstips: Low and slow cooking is key to achieving a rich caramelization without burning.
3. 3

   In a separate pot or the same skillet (after removing onions), heat the remaining oil. Add the diced red bell pepper and carrot, sautéing until softened, about 5-7 minutes.

4. 4

   Stir in the tomato paste and paprika, cooking for 1 minute until fragrant. Add the pre-boiled beans, caramelized onions, black pepper, and salt.

5. 5

   Pour in the water or broth, ensuring the beans are mostly submerged. Bring to a simmer, then transfer the mixture to a traditional clay pot (tavche) or a deep oven-safe dish.

   💡 Proffstips: A clay pot will provide the most authentic texture and flavor.
6. 6

   Cover the pot or dish and bake in a preheated oven at 180°C (350°F) for 1 hour and 15 minutes, or until the beans are tender and the sauce has thickened. Add more liquid if it becomes too dry.

   💡 Proffstips: Check periodically and add a splash of water or broth if the beans are drying out.
7. 7

   Uncover for the last 15 minutes of baking to allow the top to brown slightly. Garnish with fresh parsley before serving hot.