Papula (bean pure)
Wash beans and soak it in cold water overnight. In the
morning cook the beans, add salt when 80% cooked. When done, drain and
pass through a sieve or a meat grinder. Heat oil, add minced garlic and
a pinch of red paprika pepper. Stir and fry for a few moments. Add to the
bean pure and mix well. Place in a bowl and sprinkle with chopped parsley.
Wash and soak beans, then cook. Chop finely onions and sauté
in oil until tender, add salt, ginger and bay leaf. Grease a deep casserole
with oil. Put in alternate layers of beans and onions. The first and last
layers should be beans. Pour over with the oil from frying the onions and
with a little water. Bake at 175*C until all water evaporates. Serve warm
Peppers stuffed with beans
Wash beans, pour over with cold water and bring to boil. Remove from heat and let it cool. Then drain. Heat oil, add young beans, fry for a while. Pour in enough water to cover beans and let it cook. Separately fry finely chopped onions. Mix in flour, red paprika pepper, diluted miso, chopped parsley and celery leaves and minced garlic. At the end, add cooked beans. Mix well. Wash peppers, remove stalks and clean the inside. Stuff with beans. Grease a deep casserole with oil, put in the stuffed peppers. Place the remaining stuffing around the peppers. If needed, pour in a little water. Bake for 35-40 minutes at 175*C. Serve warm or cold.
Wash, soak and cook beans. Drain and pass through a sieve. Grease a
casserole, put in some beans pure and pour over with a little heated oil.
Sprinkle with salt and ginger. Then add a layer of chopped onion and grated
carrots. Cover with beans. Repeat the layering until all material is gone.
The top layer should be beans. Bake at 200*C, for 30-40 minutes.
Djuvech Macedonian way
Soak rice in cold water. Finely chop onion, slice leek and cut root
vegetable into cubes. Cut seitan into chunks. Fry onion on oil, add other
vegetables and rice. Pour in 3/4 l broth. When half cooked, place seitan
chunks on top. Pour in some water if needed. Bake at 175-200*C until rice
is tender. Sprinkle with chopped leaves.