Tavche Gravche

Ingredients

• •12 - 15 g grav (white) beans
• •1 c vegetable or olive oil
• •1 - 2 cloves fresh minced garlic
• •1 small onion, minced
• •1 medium light green pepper, chopped (with seeds)
• •1 - 2 tsp. dried mint
• •2 -3 tsp. salt (or vegeta if available in your country)
• •2 T ground red pepper (not hot red pepper flakes)

Directions

1. 1Soak beans overnight (in the refrigerator, otherwise they will ferment), rinse, and cook in clean water for 30 minutes until softened. Drain half the water off the beans. In a saucepan over medium heat, simmer onion and green pepper in oil for three to five minutes, until soft. Add minced garlic, and cook one to two minutes. Place watery beans in a tavche or banitsa pan, or in a dish. To the beans, add ground red pepper, salt, black pepper, and mint. The mixture will be soupy, but don't worry, the water will evaporate. (If you put too little water into the beans, don't worry, you can just add more halfway through cooking.) Cook one to two hours at 175 degrees Celsius. Beans are done when the top gets darker and slightly crispy, but the rest is soft.