Slow-cooked beans

Ingredients

• 300 g — cooked beans
• 60 g — carrots
• 50 g — raw onion
• 15 g — fresh dill
• 50 g — zacusca (preferably homemade)
• 1 tbsp (15 ml) — sunflower oil
• 1 knife tip — black pepper
• to taste — salt and bay leaves

Preparation

1. I boiled the beans for approximately 40 minutes, changing the water twice: first boiling 15–20 minutes, drained; second boiling 15–20 minutes, drained again.
2. Separately, I sautéed the finely chopped onion in oil until translucent.
3. I added the grated carrot, chopped dill, and zacusca, along with a little fresh water.
4. I incorporated the cooked beans and left everything to simmer on low heat for about 10 more minutes.
5. I seasoned with salt, bay leaves, and black pepper to taste.

Notes

If you have homemade zacusca, use it with confidence — it gives the beans a wonderful flavor. Share the recipe to help those who need it!