👨‍🍳 Instruktioner

1. 1

   Soak the dried beans overnight in plenty of cold water. Drain and rinse them thoroughly.

   💡 Proffstips: Soaking helps beans cook more evenly and reduces cooking time.
2. 2

   Boil the soaked beans in fresh water until tender but not mushy, about 1 to 1.5 hours. Drain, reserving about 2 cups of the cooking liquid.

3. 3

   While beans are boiling, heat the oil in a large pan over medium heat. Add the chopped onions and sauté until softened and translucent, about 8-10 minutes.

4. 4

   Add the minced garlic, chopped red and green bell peppers to the pan. Cook for another 5-7 minutes until peppers are tender.

5. 5

   Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.

6. 6

   Add the cooked beans to the pan with the vegetables. Season with salt, black pepper, dried savory, dried mint, and red pepper flakes (if using).

   💡 Proffstips: Adjust seasonings to your preference.
7. 7

   Pour in enough reserved bean cooking liquid (or water/broth) to almost cover the beans. Bring to a simmer and cook for about 10 minutes, allowing flavors to meld.

8. 8

   Preheat your oven to 180°C (350°F).

   💡 Proffstips: A traditional clay pot (tavče) is ideal for baking, but a deep oven-safe dish will also work.
9. 9

   Transfer the bean mixture to the clay pot or oven-safe dish. Ensure the beans are in a single layer as much as possible.

   💡 Proffstips: If the mixture seems too dry, add a little more reserved liquid.
10. 10

    Bake in the preheated oven for 30-45 minutes, or until the top is slightly browned and the sauce has thickened.

11. 11

    Garnish with fresh chopped parsley before serving hot.

    💡 Proffstips: Serve with fresh bread for dipping.