- White dry beans - 500 Grams
- Sweet pepper - 1 piece
- Walnuts - 100 Grams
- Garlic - 2 Teeth
- Bay Leaf - 3 Pieces
- Basil dry - 0.5 teaspoons
- Mixture of hops-suneli - 0.5 teaspoons
- Onion - 2 pieces
- Carrot - 1 piece
- Tomato juice - 250 Milliliters
- A bunch of fresh cilantro - 1 Piece
- Sunflower oil - 3 items. spoons
- Black pepper powder - 3 Pinch
- Salt - 1 teaspoon
Dry beans must be rinsed, filled with water and left so overnight. The next day, we drain the water in which the beans stood, fill new water, throw three laurel leaves and put on a slow fire. Cook for about 90 minutes over low heat. Carrots cut into strips, peppers and onions - large cubes. We remove walnuts from the shell and crush them with a blender or mortar. In a frying pan warm up the vegetable oil, throw there onions, carrots and peppers. Fry for 5 minutes, then add spices and chopped walnuts. Fry vegetables with spices and nuts for 5 more minutes. Pour into a pan a glass of tomato juice, reduce the heat and stew for 25-30 minutes under a closed lid. Then rub into the prepared vegetable dressing 1 clove of garlic, salt, close the lid and let it brew for 5-10 minutes. Cilantro and garlic finely chopped. Mix the boiled string beans, vegetable dressing and fresh coriander with garlic. A good mix everything. Cover the lid and let it brew for about 5 minutes. You can serve it to the table as hot or cold at the same time.
Servings: 6-7