Пръкварски боб
Necessary products
beans of the local variety “Babarchi” or “Babarotsi” – 500 gr.
red pepper – 1 tsp.
salt – 1 tbsp.
oil, bay leaf, a few grains of black pepper;
aromatic additives such as parsley, onion, dry red pepper, savory;
Method of preparation
The beans are soaked in a pot of cold water a day in advance to allow them to swell. Before cooking, add cold water and put on the fire. The first boiling water of the beans is discarded and the vessel is refilled with cold water. After re-boiling the water, add the flavors (black pepper, bay leaf, finely chopped onion, parsley stalks) and two spoons of oil. The beans are left to boil over low heat until fully cooked. Shortly before it is ready, add 1 tablespoon of salt.
Frying the beans: Put about 1 tsp of oil in a deep pan. After it gets hot, add a quarter head of finely chopped onion. Quickly, with a slotted spoon, gradually pour in the drained beans, stir carefully until the liquid evaporates from it, and sprinkle with red pepper and savory. Get out of the fire. The dish is covered and left to cool in the pan. The dish is served as a salad or as a side dish to other dishes, they are an obligatory part of the Christmas Eve menu.