Bulgarian Bean and Tomato Bake

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Prepare the onion, red bell pepper, carrot, garlic, and parsley as noted.

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat the sunflower oil in a large frying pan over medium heat. Add the onion, red bell pepper, and carrot, then cook until softened.

   Timer: 10 min (fixed)

   Ingredients used: 100.0 gr Carrot, 200.0 gr Onion, 180.0 gr Red Bell Pepper, 45.0 ml Sunflower Oil

   Cookware: frying pan, wooden spoon

4. Step 4

   Add the garlic, tomato paste, and paprika. Stir until fragrant and the paste is evenly distributed.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 5.0 gr Sweet Paprika, 30.0 gr Tomato Paste

   Cookware: frying pan, wooden spoon

5. Step 5

   Stir in the tomato, water, dried spearmint, summer savory, salt, and ground black pepper. Bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 500.0 gr Canned Chopped Tomato, 1.0 gr Dried Summer Savory, 1.0 gr Ground Black Pepper, 9.0 gr Salt, 1.5 gr Spearmint, 250.0 ml Water

   Cookware: frying pan, wooden spoon

6. Step 6

   Reduce to low heat and simmer until the sauce thickens slightly.

   Timer: 10 min (fixed)

   Cookware: frying pan, wooden spoon

7. Step 7

   Fold the white beans into the sauce, then transfer the mixture to the baking dish and spread it evenly.

   Ingredients used: 800.0 gr White Bean

   Cookware: baking dish, frying pan, wooden spoon

8. Step 8

   Bake uncovered at 190°C until bubbling and lightly browned around the edges.

   Timer: 30 min (fixed)

   Cookware: baking dish, oven

9. Step 9

   Rest the bake, then scatter the parsley over the top before serving.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: baking dish