Fasul Yahnia (Bulgarian Bean Stew)
Dried beans cooked down slowly with onion, carrot, tomato, and dzhodzhen (dried spearmint) until thick enough to hold its shape on a plate rather than pool like a soup - simmering it uncovered once the beans are tender, rather than keeping the lid on throughout like its soupier cousin bob chorba, is what lets the stew reduce down into a thick, clingy yahnia instead of a broth.
⏱ 105 min🍽 4 servings
dinnervegetarianvegan
Ingredients
- •2 cups dried white beans, soaked overnight
- •1 onion, finely chopped
- •1 carrot, diced
- •1 red bell pepper, diced
- •2 tomatoes, grated
- •4 tbsp vegetable oil
- •1 tsp paprika
- •1 tsp dried dzhodzhen (spearmint)
- •1 bay leaf
- •Salt to taste
- •Pepper to taste
Steps
- 1.Drain the soaked beans, rinse, and place in a pot with fresh water to cover by 2 inches. Bring to a boil, then reduce to a simmer and cook for 45-60 minutes, until just tender. Drain, reserving 1 cup of the cooking liquid.
- 2.Heat the oil in a wide pot and sauté the onion, carrot, and bell pepper for 8-10 minutes, until softened.
- 3.Stir in the paprika and cook for 30 seconds, until fragrant, then add the grated tomatoes and cook for 5 minutes, until slightly reduced.
- 4.Add the cooked beans, bay leaf, and the reserved cooking liquid. Bring to a simmer.
- 5.Cook uncovered on low heat for 25-30 minutes, stirring occasionally, until the liquid has reduced and thickened enough to cling to the beans rather than pool around them - this uncovered reduction is what turns it into a proper yahnia instead of a bean soup.
- 6.Stir in the dzhodzhen during the last 5 minutes, discard the bay leaf, and season with salt and pepper before serving with bread.