Bulgarian Baked White Beans with Vegetables and Herbs
A traditional Bulgarian comfort dish featuring tender white beans slow-baked with aromatic summer savory, mint, and paprika. The beans are layered with sautéed carrots, onions, and roasted red peppers, then thickened with a simple flour mixture for a hearty, satisfying meal. This rustic dish makes an excellent vegetarian main course or substantial side dish, perfect for cold weather dining when you want something warming and nourishing.
Ingredients
- 1 lb dry white beans, soaked in water for 8 hours or overnight
- 3 tbsp vegetable oil
- 1 carrot, large, shredded
- 1 small onion, chopped
- ½ cup roasted red peppers, choppedfresh bell peppers1:1vegetarian
will need to roast or sauté first
- 3 tbsp tomato paste
- 2 tsp dried summer savory spiceoregano1:1vegetarian
different flavor profile but complements beans well
- 2 tsp dried mint spice
- 1 tsp paprika
- ½ tbsp salt
- ¼ tsp black pepper
- water
- 3 tbsp flour
Instructions
- 1
Soak dry beans in cold water for 8 hours or overnight then drain and rinse
- 2
Add cold fresh water covering beans with 1/2 inch and bring to a boil
- 3
Boil for 10 minutes then remove from heat, drain water and rinse
- 4
Preheat oven to 350F
- 5
Heat oil in oven-safe braiser or dutch oven and add onions and carrots
- 6
Cook for 3 minutes stirring frequently until onions are translucent
- 7
Add tomato paste, salt, pepper, dried mint, dried savory and paprika then stir to combine
- 8
Add beans and water to cover the beans
- 9
Combine flour with cold water in small bowl and mix to combine
- 10
Add flour mixture to pot and stir to combine
- 11
Bake for 50-60 minutes or until water is absorbed and test for doneness
- 12
If you prefer beans extra soft add more water and continue baking until desired doneness is achieved
Tips
Test beans for doneness by pressing one between your fingers - it should be tender but not mushy
Keep extra hot water nearby during baking to add if the beans start to dry out before becoming tender
The flour mixture helps thicken the cooking liquid and prevents the beans from becoming watery
Good to Know
Refrigerate for up to 4 days in a covered container
Can be made 1-2 days ahead and reheated gently on stovetop with additional water if needed
Serve hot as a main dish with crusty bread or as a side dish
Common Mistakes
Don't skip the initial boiling step or beans may not cook evenly
Avoid adding salt to the soaking water as it can toughen bean skins
Check liquid levels during baking to prevent beans from drying out and burning
Substitutions
will need to roast or sauté first
FAQ
Can I use canned beans instead of dried?
Yes, use 3-4 cans of white beans, reduce cooking time to 20-30 minutes, and add less water since canned beans are already tender.
What if I don't have summer savory?
Substitute with oregano or thyme in equal amounts, though the flavor will be slightly different from the traditional Bulgarian taste.
How long will these keep in the refrigerator?
Properly stored baked beans will keep for up to 4 days refrigerated and can be frozen for up to 3 months.