Bulgarian cuisine is tasty, rich and diverse. We cook everything from scratch and use mostly fresh ingredients. The biggest influence in Bulgarian cuisine is from Turkey, because we were for almost five centuries under Ottoman Empire control. We share many dishes with Turkey, Greece and Serbia: cucumber/tomato salad, yogurt/cucumber salad, moussaka, stuffed peppers, cabbage and wine leaves, filo dough pastry, etc. But Bulgarian food also has is its own local flavor.
White beans soup or stew is a very popular dish in Bulgaria because it is simple, cheap and tasty. Usually cooked on the stove in a regular pot or can also be cooked in a clay pot, which gives it a very tasty flavor. Today I will show you how to cook white beans stew in a slow cooker.
This was my first dish that I was supposed to cook all by myself. My mother put everything on the stove and told me to watch the beans and what to do next. But I was reading a very interesting book and forgot about the beans. Can you guess what happened? Of course the beans all got burned and for dinner we ate sandwiches. At the time I was 13 but now it’s a different story.


3 cups dry white beans
1 onion, chopped
1 carrot, chopped
2 tomatoes, grated or 5-6 tbsp tomato can
half of green or red bell pepper, chopped
salt to taste
4 Tbsp vegetable oil
2 Tbsp flour
2 Tbsp paprika
fresh parsley
fresh mint leaves

1. Soak the beans in cold water for 3-4 hours or overnight. Water should be 1-1 1/2 inches above the beans.
2. Pour the beans into a colander, drain and rinse very well.
3. Put the beans in a cooking pot with the same amount of water. Cook on the stove on medium heat until boiling.
4. Drain and rinse very well.
5. Transfer the beans to the slow cooker and add the onions, carrots, pepper, tomatoes, salt to taste and about 3 cups of water. Set the program to low for 6 hours, but you should start checking the beans after 4 1/2 hours every 30 minutes. When the beans are done do not turn off the cooker. The beans are done when they’re soft but not mushy.
6. Heat the oil in a frying pan on stove. Add flour and paprika and fry for a few seconds stirring constantly until bubbling. Remove from stove.
7. Pour some of the cooked beans over the pan until it gets full and stir well. Return the beans to the slow cooker and stir again. Leave to cook for an additional 10 minutes.
8. Add parsley and mint leaves.
9. If you prefer soup over stew you should skip 6 and 7. You can simply add 1 Tbsp paprika and to 2 Tbsp vegetable oil,10 min. before the beans are done.
10. You can serve the beans with green salad or another salad. Stew beans go very well with grilled sausages, and if you like spicy you can eat it with hot peppers. And of course, Bulgarians eat everything with bread.


3 чаши бял боб
1 глава лук
1 морков на кубчета
2 домата, настъргани (5-6 супени лъжици домати от консерва)
зелена или червена чушка,нарязана
сол на вкус
4 супени лъжици олио
2 супени лъжици брашно
2 супени лъжици червен пипер

Начин на приготвяне:
1. Накиснете боба в студена вода за 3-4 часа или една нощ. Водата трябва да бъде 2-3 пръста над боба.
2. Изсипете боба на гевгир и го изплакнете много добре.
3. Поставете боба в тенджера със същото количество вода на котлона, докато заври.
4. Излейте водата и изплакнете боба отново.
5. Преместете боба в тенджера за бавно готвене( slow cooker) и сложете останалите продукти: лука,морковите,чушката,доматито, сол на вкус и около 3 чаши вода. Нагласете термостата на ниска степен за 6 часа, но след 4 часа и половина започнете да проверявате боба през 30 минути. Когато бобът е напълно готов, не изключвайте тенджерата. Бобът е готов, когато е мек, но не много. Внимавайте да не го преварите!
6. Загрейте олио в тигана и запържете брашното и червения пипер.
7. Сипете част от сварения боб в тигана и разбъркайте добре. Излейте запръжката в тенджерата. Отново разбъркайте и оставетете да се готви още 10 минути.
8. В готовия боб добавете нарязан пресен магданоз и джоджен.
9. Ако предпочитате супа, пропуснете 6. и 7. Можете просто да добавите 1 супена лъжица червен пипер и 2 супени лъжици олио в slow cooker, 10 мин.преди да изключите тенджерата.



Please follow and like us:
Slow cooker white beans stew/ Боб яхния в тенджера за бавно готвене

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow by Email