- 2 cups of bombay bean jam (large beans)
- 2 onions
- 3 cloves garlic
- 1 carrot
- 1 potato
- 1/2 water glass of olive oil
- 1 tablespoon tomato slice
- 5 pieces of cut sugar
- 5 cups of water
- 1 tea spoon salt
You should wet the beans one night in advance. If you put as much as 1 teaspoon of carbonate into the beans while it is wetting, the beans will be easier to cook. Once the pilaf is shaken then the pound will be tastier if you leave it to cool down. Even after you have rested in the cupboard one night, it will be even more delicious if you serve it.
How is it prepared?
Boil the beans you had soaked one night before, boil them until you can cook them with enough water to pass the next day.
Straw the boiled beans and take a navel. Thinly chop dry onions and garlic.
Peel the potato crust, chop cubes and pluck the carrot in half ring after peeling.
Take olive oil in a pot and add the onion and garlic chopped in after the oil has warmed up. Saute the onions until pink, then add the shrimp. Continue to roast until the smell of the slice is gone.
Then add carrots, potatoes, salt and sugar, add water for a few more minutes, then cook for about 20 minutes until potatoes and carrots soften.
Stir the carrots and potatoes, add the boiled beans to the potatoes, stir them a few times, and cook for about 10 minutes.
Then close the bottom of the jar and let the jar cool down on its own inside the jar.
After the pilaf, take it to the serving tray, sprinkle finely chopped parsley on top and serve it cold.