Bob Chorba

Ingredients

• •1 1/4 cups dried white beans, soaked overnight
• •1 onion, diced
• •1 carrot, diced
• •1 green bell pepper, diced
• •2 tomatoes, diced
• •4 tbsp sunflower oil, divided
• •1 1/2 tbsp paprika
• •2 tsp dried spearmint
• •Salt and black pepper to taste
• •Fresh parsley, chopped, for serving

Steps

1. 1.Drain the soaked beans, cover with fresh water, and bring to a boil; after 5 minutes, discard the water again, leaving just the beans.
2. 2.Add 2 tbsp of the oil to the beans, fry for 2 minutes stirring constantly, then cover with fresh water and simmer for about 45 minutes until the beans begin to soften.
3. 3.Meanwhile, make the zaprazhka: sauté the onion and carrot in the remaining oil for 8 minutes, then add the bell pepper, tomatoes, paprika, and spearmint and cook for another 5 minutes.
4. 4.Stir the vegetable mixture into the beans, season with salt and pepper, and simmer for 20 more minutes until the beans are fully cooked but still whole; serve hot topped with parsley.