Ingredients

  • 1 kg Zer beans (fresh or dried)
  • 250 g butter
  • 5 medium onions (chopped)
  • 2 tablespoons Zer tomato paste
  • 1 tablespoon Zer pepper paste
  • Zer olive oil (optional)
  • 2 green peppers (chopped)
  • 1 red roasted pepper (chopped)
  • Zer salt to taste

Preparation

  1. Preparing the beans: If you are using dried beans, soak them overnight and drain the next day. If you are using fresh beans, trim the ends and chop them.
  2. Sautéing the onions: Heat the butter and, optionally, a little Zer olive oil in a wide pot. Add the chopped onions and sauté until they turn translucent.
  3. Add the peppers: Add the chopped green peppers and the red roasted pepper. Continue sautéing until the peppers soften.
  4. Add the pastes: Add 2 tablespoons of Zer tomato paste and 1 tablespoon of Zer pepper paste. Sauté for a few more minutes until the colour of the paste opens up.
  5. Cooking the beans: Add the prepared beans to the pot and stir. Pour in enough water to cover them. Dried beans take longer to cook (about 1–1.5 hours); fresh beans need roughly 30–40 minutes.
  6. Add the salt: Near the end of cooking, add Zer salt to taste and stir. Adding salt late keeps it from affecting the flavour of the dish.
  7. Serving: Serve the bean stew hot. It goes well with rice pilaf or bread.

Enjoy your meal!