Kamba i Bob Jahnija (Bell Pepper and Bean Stew) is a traditional Bulgarian recipe for a classic hearty vegetarian stew of haricot beans, lentils and bel peppers in a vegetable stock and wine base flavoured with tomato puree and herbs that's served garnished with yoghurt. The full recipe is presented here and I hope you enjoy this classic Bulgarian version of: Bell Pepper and Bean Stew (Kamba i Bob Jahnija).
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Ingredients:
1 1/2 tbsp olive oil
100g dried lentils (green or brown)
100g dried haricot beans
2 large onions, chopped
6 medium red bell peppers, cored, de-seeded and chopped
2 tbsp dried basil
1 tsp dried marjoram
1 tsp dried savory
1/2 tsp dried thyme leaves
1/4 tsp cayenne pepper
1 tbsp paprika
1/4 tsp sea salt
1/4 tsp freshly-ground black pepper
800ml vegetable stock or water
60ml dry red wine
2 tbsp dry sherry
60ml tomato puree
120ml plain yoghurt
4 tbsp fresh flat-leaf parsley leaves, finely chopped
Method:
Wash and pick over the lentils and haricot beans. Place in a large bowl, cover with plenty of water then set aside to soak over night.
The following day, heat the olive oil in a large saucepan. Add the onions and fry for about 8 minutes, or until golden brown then add the bell peppers and continue frying for 5 minutes more.
Season with the basil, marjoram, savory, thyme, cayenne pepper, paprika, salt and black pepper. Stir to mix and continue to fry, stirring frequently, for 1 minute more.
Add the stock (or water) along with the wine and sherry. Drain the lentils and haricot beans and stir into the pan. Bring the mixture to a boil then reduce the heat to a simmer and cook, covered, for about 90 minutes, or until the beans are tender.
Now stir in the tomato puree and cook for 5 minutes more. Turn the stew into serving bowls, garnish with a generous dollop of yoghurt and a sprinkling of chopped parsley and serve.
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