Step 2

Pour the beans in a pot and soak them in water (about 2 inches above the beans). Let the beans soak for at least 2-3 hours.

Step 4

2. Drain the water out, pour a new set of water (about 2x the volume of the beans), and add a tablespoon of sunflower oil.

Step 7

Add four quartered onions, 3-4 dried chili peppers, 3 bouillon cubes, 5 bay leaves, and 1 tablespoon of red pepper into the water.

Step 9

4. Cook the beans over medium heat

Step 10

until soft, around 45-60 minutes if you previously soaked the beans or around 2 hours if you didn’t.

Step 12

5. Don’t forget to keep checking on the beans, stir often, and keep adding warm water as the water evaporates. Aim for stew-like consistency.

Step 14

5.1 Optional: If you have the time, turn the fire off and let the beans soak in the mix for

Step 15

around an hour. This isn’t a must but it makes the beans a lot softer and tastier.

Step 18

Drain the beans and take out the leaves.

Step 20

The next part of the process is to start preparing the roux.

Step 22

7. Take out the Tava, soak it in sunflower oil and heat it up.

Step 24

8. Add some red pepper (paprika) to the sunflower oil and mix until the oil and paprika combine.

Step 26

9. Add finely chopped celery and smashed garlic cloves to the mix and preheat your oven to 190 °C.

Step 28

10.  Pour some tomato sauce and 1 tablespoon of salt to the beans, and mix. You should

Step 29

get a light red/ orange color.

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11.  Take some of the water out and pour the beans in the Tava. You’ll want to leave just

Step 32

enough water to barely cover the beans.

Step 34

12.  Bake for one hour.

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13.  Add some fresh peppers (cut into half) and place them on top. Push them down so

Step 37

they grill up evenly.

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14.  Increase the heat to 220 °C for 5 minutes.

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15.  Add sliced onions, dried peppers, and chopped parsley on top as garnish.

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16.  Let it cool off for 15 minutes before serving and enjoy your meal!