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Time: 1 night and 1 1/2 hours
Servings: 4-6

[Untitled]
Overnight preparation


Ingredients:
1 ½ cups Dry white beans
4 cups water
3 medium Carrots
1 medium Onion
1 ½ Tbsp Thyme
2 tsp Paprika dulce
3 tsp Vegeta
To taste Black pepper
3-4 Bay leaves
2-3 Tbsp Tomato paste
3-4 Tbsp Parsley chopped

Instructions:
  1. Soak beans in water for one or two nights.
  2. Put beans in a pot of water over low heat while you slice the carrots and chop the onion, add carrot and onion to the water, start to simmer.
  3. Add thyme and paprika.
  4. When the water reaches a rolling boil, turn the temperature down and add Vegeta and bay leaves.
  5. Boil for about an hour until the beans are soft and tender.
  6. Add tomato paste and parsley and simmer for about ½ hour longer.
  7. Serve with paine negra and Almenette spreadable branza or ladle over mashed or baked potatoes.

Notes: I made this dish with the Red Cross in Deva on 16 October, Romania’s National Hunger Day when the Red Cross offers a free meal to anyone who wants one. We cooked food for 55 people using these ingredients of no fixed quantities so it took me a while to figure out how to scale it down to feed myself. The vegetarian variations were my idea.

Variations: Add a hambone or some fried sausages for a jambalaya like bean dish.
Or serve with sour cream and a chopped red onion to spoon into your beans.


jshuford
jshuford
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