Dry Beans With Capia Pepper Recipe

Ingredients:

For 6 people

🕐 Preparation: 10 min. 🕐 Cooking: 40 min.

Haricot Beans (Ispir)	2	Cup
Dry Onion (Medium Size)	4	Head
Red Capia Pepper (Large Meat)	4	Qty
Charleston Pepper (Large Meat)	2	Qty
Garlic (Finely Chopped)	2	Clove
Tomato (Medium Ripe)	2	Qty
Liquid Oil (Or Butter)	1	Half Cup
Butter	2	Tbsp
Fine Salt	1	Half Tbsp
Meat Broth (Or Drinking Water)	6	Cup
Black Pepper (Freshly Ground)	1	Tsp
Cumin	1	Tsp
Chili Pepper	1	Tsp

Instructions:

Soak the dried beans at least 12 hours before adding a tablespoon of salt. When cooking, rinse with plenty of water and drain. If you have a gas problem, you can pre-boil for five minutes and rub it between a paper napkin to remove the outer shells of the beans.
Chop the onions into cubes. Finely chop the garlic. Pass the peeled tomatoes on the coarse side of the grater in a separate bowl.
Cut the capia and red peppers in half and remove the seeds. Chop it to be the same size. (You can cut into slices, cubes or julienne according to your desire)
Fry the onions and garlic until the oil and butter you add to the pot are hot, reduce the heat and slowly turn pink. Add the peppers and continue cooking over medium heat until the peppers are soft. Add salt and a teaspoon of sugar at this stage.
Add the tomato and pepper paste to the roasted onions and peppers and fry them. Add the grated tomatoes and simmer together for three to five minutes. Add the boiled beans and add enough hot broth to cover it by two fingers, add the spices and check the taste and salt. When it starts to bubbling, reduce the bottom of the pot and let it cook on low heat until the beans are soft (approximately 40 minutes).
Check your cooked beans. Take your beans from the fire, let them rest for ten minutes with the lid closed and serve hot. If you wish, take your beans in an earthenware casserole dish and bake at 200-220 degrees grill setting. Good luck!
Serving suggestion: We recommend pickled hot rosemary, white onion slug, rice and tzatziki on the side.

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