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PRODUCTS
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1. Dry white beans - 500 grams 2. Onion head large - 1 pce 3. Sodium bicarbonate - 1 teaspoon (level) 4. Red pepper powder - 1 teaspoon (heaped) 5. Ground dried mint - 2 tablespoons 6. Carrot, big - 2 pcs 7. Sunflower oil - 100 ml. 8. Salt iodized - 1 tablespoon (heaped) 9. Mineral water - 3 ltrs |
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METHOD OF PREPARATION
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The dry white beans is poured into the strainer and washed under a strong stream of water. Transfer to a pressure cooker, add a level teaspoon of soda bicarbonate and mineral water just to cover the beans of at least 2 centimeters. Heat to boiling in a semi-open lid of the cooker. Boil for 15 minutes. Get it out of the heat and the first water is discharged. Cut the onion and carrots and add to the cooker together with the ground red pepper, the mint and oil. Add 2 liters of mineral water. The pressure cooker is hermetically sealed and placed on the hot plate to boil. When the safety valve is heard to drop the steam, set the kitchen timer for 2 hours. The power of the hot plate is reduced to about 30% of the maximum to maintain boiling. The cooker is then allowed to cool for at least 1 hour. Open the safety valve to check for residual pressure in the cooker and then open its lid. Add the salt. |
