GIANT BAKED BEANS WITH ROASTED RED PEPPERS AND PASTOURMA
Steps:
- 1. Soak the beans according to package directions or in ample water for 6 to 8 hours. Remove from soaking liquid, and place in a pot with ample fresh water (enough to come about 3 inches above the beans). Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.
- 2. As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove.
- 3. Preheat the oven to 350°F. Place the beans and onion-pepper mixture in an ovenproof glass or ceramic baking dish. Add about 2/3 cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and a little of the oil that the peppers were preserved in. There should be a fair amount of liquid in the dish. Season with the salt, pepper, and bay leaves. Cover the dish and bake for about 1 hour, or until the beans are very tender and their centers creamy.
- 4. In the meanwhile, prepare the pastourma: Cut away the tsimeni, or sticky spice rub, and cut the pastourma across the width of each slice into thin 1/3-inch-wide strips. Twenty minutes before the beans are done, toss in the pastourma. Five minutes before the beans come out of the oven, pour in the vinegar. Season to taste with additional salt. Remove from the oven, pour in the remaining olive oil, and serve. You can let the beans cool to room temperature as well. They also taste great the following day.
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Yaasmin Maxamuud
[email protected]I would definitely recommend this recipe to others.
Lakshya Rai
[email protected]This dish is perfect for a casual get-together.
Jessica Bonaparte
[email protected]The pastourma adds a nice salty touch to the beans.
Brawling Boss
[email protected]I love the smoky flavor of the roasted red peppers in this dish.
Nedy Aloyce
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Hubar Ligari
[email protected]This dish is a great way to use up leftover roasted red peppers and pastourma.
Bashir Hk
[email protected]I'm not a big fan of baked beans, but I really enjoyed this recipe. The roasted red peppers and pastourma added a lot of flavor.
Silver Sebastian Loh
[email protected]These beans were delicious! I especially liked the crispy texture of the pastourma.
francisco soberanis
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the unique flavor of the beans.
Abdurahman Kalungi
[email protected]I followed the recipe exactly and the beans turned out perfectly. They were tender and flavorful, and the roasted peppers and pastourma added a nice touch.
Amaya Fisher
[email protected]This dish was easy to make and turned out so flavorful. I loved the combination of the sweet beans, smoky peppers, and salty pastourma.
Mireille Odingo
[email protected]I've never had baked beans with roasted red peppers and pastourma before, but I'm so glad I tried this recipe. The flavors were incredible!
Juloney Dawkins
[email protected]These giant baked beans were a hit with my family! The roasted red peppers and pastourma added a delicious smoky flavor. I will definitely be making this dish again.