Pickled Beet Beans with Bell Peppers
Pickled beet beans with bell peppers is a recipe featuring fresh ingredients from the legume category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g beet bean (or thick white beans)
- 2 Bay leaves
- 1 tsp peppercorns
- 2 bell peppers (red and yellow)
- Salt
- pepper (ground)
- 4 Garlic cloves
- a pinch of chili powder
- 250 ml vegetable oil
- 60 ml pumpkin seed oil
Instructions
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1.
Soak the beans overnight covered with cold water.
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2.
The next day, bring the soaking water to a boil, add bay leaves and peppercorns, and simmer for about 30 minutes. The beans should still have good bite.
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3.
Preheat the oven to 220°C (425°F) on top heat and line a baking sheet with parchment paper.
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4.
Wash the bell peppers, halve them, clean them, and place them skin-side up on the baking sheet. Bake for about 15 minutes until the skins blister black. Remove, cover with a damp cloth to cool, then peel off the skins. Cut the pepper flesh into diamonds, lightly salt and pepper it.
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5.
Drain the beans and remove the bay leaves. Peel the garlic and mix it with the peppers under the beans. Season with salt, pepper, and chili, then fill the hot-washed jars with the vegetables. Pour oil over them and drizzle 1 tbsp pumpkin seed oil on top of each jar. Seal the jars tightly.
