Beans in an earthen pot


A very old Bulgarian folk dish. It was called “The food of the poor”. It was a source of protein in times when meat was only available for rich people.


  • white beans – 500 g
  • onion – 1 head
  • carrots – 1 pc.
  • tomatoes – 2 pcs.
  • red pepper – 1 tbsp.
  • spearmint – 1 tsp.
  • salt
  • oil – 5 tbsp.


  1. Start from the previous evening. Soak the beans in a bowl of water. In the morning throw out the water, poure some other water in and boil the beans.
  2. Strain and put into an earthen pot. Bake in the oven. Put one large onion or two smaller ones in the pot, pour water up to two centimetres below the edge of the pot.
  3. Put a lid on top and place in an unheated oven, which you then turn on to 180 degrees. Leave it so and after an hour and a half open it, gently gripping the lid with a thick cloth because it is very hot.
  4. Check with a spoon to see if beans are cooked. If necessary, leave it to further cooking. When it is almost ready, i.e. the beans are done, in a separate bowl put minced tomato, chopped carrot, spearmint, paprika, sunflower oil, salt and add everything to the pot, stirring well.
  5. Close with the lid. Cook for another 30 to 40 minutes to let the beans absorb the flavours. Wait for it to cool slightly and take a taste.


The stuffing mixture can be stewed.

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