Traditional vegetarian dish from Macedonia, but can have meat added.
After washing the beans; place in a large saucepan on a low heat and cover with water.
Add de-seeded dried chillies, garlic and bay leaves and simmer for a couple of hours.
Take out the chillies and gently remove the skin and discard, leaving the soft chilli pulp.
Brown the finely chopped onion in oil and add the chilli pulp and a ladleful of cooked beans, mashed.
Fry it up with the red paprika and then return the mixture to the pot and allow to simmer for a further 20 minutes. Close to serving, add the dried mint.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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