Everyone knows that lobio - a hearty and very tasty dish that many will have to taste! And most importantly, they can be eaten in the post. And in combination with baked Bulgarian pepper lobio acquires an unusual taste, which will surely appreciate the family and friends.
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 150 gram Beans red
- 4 pieces Bulgarian peppers
- 1 piece Onion
- 1 piece Carrot
- 2 cloves garlic
- 2 tablespoons Tomato paste
- 50 gram Walnuts
- 2 tablespoons Vegetable oil
- 1/2 teaspoon Salt
Ingredients
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Instructions
- Beans soak in cold water for 4 hours.
- After 4 hours, boil the beans for an hour in salted water. Throw the beans on a colander to get rid of excess liquid. Peel the onions and carrots. Dice the onion and grate the carrots. Lightly fry the vegetables in vegetable oil.
- To add vegetables boiled beans, tomato paste (can be replaced with tomato juice or fresh tomatoes, grated), chopped walnuts and garlic.
- Mix well and put out on low heat for 5 minutes.
- Lobio is ready (the main thing is not to eat it before stuffing peppers.
- Wash peppers well.
- Carefully cut off the top and remove the seeds. You can still quite Chu-bit to trim the base of the pepper, make it sustainable.
- Stuff the pepper lobio and put in a form, covered with baking paper.
- Close the tops and put in the oven, preheated to 180*C. Bake for 40 minutes, until the pepper is ready (but look at your oven, so as not to turn black).
- The peppers are ready remove from the oven.
- Peppers can be decorated with parsley twigs
- So pepper looks in the cut. Bon appetit!
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