THAT’S MY BEST VERSION OF “PASULJ” SO FAR. I’VE ENRICHED IT WITH PEANUTS AND RED BELL PEPPERS. THE RESULT IS A FANTASTIC, CREAMY SIDE DISH! GIVE IT A TRY; YOU DEFINITELY WON’T REGRET THAT DECISION.;)

Ingredients

For a pot:

• white beans (850 g)

• peanut butter (150 g)

• red bell pepper (2)

• onions (2)

• paprika (1 tsp)

• pepper

• fresh thyme (1 tsp)

• water

• salt

Method

Soak beans overnight. Strain, wash and put them in a pressure cooker, covered with salted water (1/2 tsp salt in each) 3 cm above.

*I had to use two pressure cookers for this amount of beans. 

Once the water inside boils, reduce the heat and cook at medium heat for about 20+ minutes. When they are ready - remove them from the cooker. Meanwhile, finely chop the onions, saute (when it starts to stick, add some water), and spice with paprika. Make sure the onions caramelize and get a glassy look. Add the beans, salt, stir well and pour in some water - just so much that it almost covers the beans. Better less than too much... After a few minutes, mix into some thyme and pepper. Let it cook on medium heat for approx. 40 minutes – the dish is ready when it becomes soft, the whole mixture creamy, flavourful, and the entire water disappears.

Meanwhile, wash the peppers, remove the seeds and other inedible parts. Cut them into smaller pieces. “Water-fry” them: put them in a smaller heated pot, stir, and when they start to stick to the bottom, add some water (approx. 1cm in height) to prevent them from burning. Cook on medium heat for about 7 minutes. If the water evaporates during that time - add some extra. When the red bell peppers are cooked, add them to a food processor with a small amount of fresh water and blend. Add the mixture to the rest of the ingredients.

During the cooking time, regularly check on taste and add the spices you think that it lacks.

And ENJOY!

I served Creamy Beans & Peanut Combo with tortillas. You can check the recipe here.