The recipe of Black Sea Bob Yakhnia is reasonably simple but the final taste is very delicious if ingredients are selected well and cooked in the proper way.
The secret of Black Sea Bob Yakhnia taste based is the quality of ingredients and especially of dry white small size beans quality.
Preparation time – several hours Cooking time – 1 1/2 hours
dry white small size beans – 400-500 g
carrot – 1 large
red bell pepper – 1 large
onion – 1 large
garlic – 4 cloves
celery (along with stalks) – half bunch
tomatoes – 2 pcs soft
sunflower oil – 120 g
mint – 3 tsp
parsley – 3 tsp
tomato paste – 3 tsp
red ground paprika pepper – 2 tsp
wheat flour – 3 tsp
Preparation stage. Soak dry beans for several hours (for some bean variety is better overnight) in the water before cooking.
Cooking stage. Drain the water from soaked beans and put them in the pot. Pour water and put it on the heat until boiling. As soon as it boils, drain the water and pour new one so that it covers the beans with one finger, and put it on the stove again. Do not add salt!
Peel and finely chop the onions and add half to the boiling beans. Add whole slices of garlic and half oil. Let the beans boil over medium heat until they start to soften. Usually it happens within 1 or 1 1/2 hours, but it all depends on the bean variety.
When the beans are almost ready, add washed, peeled and finely chopped tomatoes (canned tomatoes can also replace the fresh ones). Do not add salt yet!
When the beans are cooked, make a filling. Pour the remaining oil into the pan, after it heats, add tomato paste, the second half of the chopped onions, carrots, and celery. When they become soft, add chopped red bell pepper.
Fry for another 3 minutes and add red ground paprika pepper. Fry for 30 seconds. Add obtained filling to the beans and mix gently.
Dilute the flour in cold water to get thick porridge, add in a pan, stir and simmer for another 5-6 minutes. Remove from the stove, add salt, finely cut mint and parsley and cover the pot with a lid. Dish can be served right away at this point, but the real taste opens after 5-6 hours.
This dish is often prepared in advance. Traditionally, it is served hot, but sometimes served at room temperature with bread and with pickled, fried or fresh hot green pepper. It matches well with a glass of wine, ayran or Black Sea tea.
Cooked beans in the jars can be found on shelves in stores and this version helps to reduce the preparation and cooking time of the dish.
You can enjoy Black Sea Bob Yakhnia with friends and family in restaurants # BlackSeaCuisine or at home, as it is not very difficult to cook.
Black Sea Cuisine is simple, tasty and inexpensive.