Beans Stew (6 servings)

Onions - 1 head

300 g beans

1 / 2 green pepper

1 / 2 carrot

Mint 1-2 cloves of garlic.

Celery Davis, optional - Kalofer

50 ml oil

2 tablespoons flour

1 tablespoon paprika

Salt

3-4 tablespoons of tomato juice from a jar or freshly planed.

1. The well washed beans is poured with cold water so as to cover 0.8 inches and allow to boil.

1. After boil 5 - 10 minutes the water is poured into the sink and the beans are washed well under cold running water.

3. Cover the beans with cold water to ratio 1:3 and allow to boil.

4. While boiling add the finely chopped onion, carrot, pepper and 1-2 cloves of garlic.

5. Reduce heat and allow beans to boil on slow fire.

6. When nearly boiled add salt to taste.

7. Before removing from the heat, add finely chopped fresh or dried herbs.

8. Prepare brown thickening in the following way: The oil is heated and fry it until the flour has golden brown color, while constantly stirring with a wooden spoon. Then remove the pan from the heat, add one tablespoon of red pepper and, while stirring, add the tomatoes. If the tomatos are from a jar it is not necessary to cook until the flour is brown. And if the tomatos are fresh - fry for another 3-5 minutes medium heat. The now ready brown thickening is poured into the cooked beans and mix well. Place on stove until it boils again.

- Preparation time: ~ two hours

- Energy: 350 calories / serving

- For diabetics: 3.0 to 3.5 BE (Bakery Units) per serving.