Recipe for Spanish-style beans: It differs from the Macedonian recipe in 3 ingredients

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In the cold winter months, the Spanish make beans, a dish that the Macedonians also adore. But it differs from our recipe in 3 ingredients, such as boiled eggs, bread, and bouillon (soup cube). If you didn't know, bouillon is added instead of water because it gives a more intense flavor, and instead of serving the bread on the side, toast it and blend it, then add it to the dish.

With a divine taste and an even better smell, beans prepared in this way will become your new favorite dish.


– 45 milliliters of olive oil
– 2 pieces of baguette
- 4 cloves of garlic
- 1 onion
- 1 green pepper
- 1 carrots
– 1 large potato
– 2 teaspoons of sweet pepper
– 400 milliliters of tomato sauce
– 450 grams of canned white beans
– 450 grams of canned dark beans
– 850 milliliters of vegetable broth
- 4 eggs
- 2 bay leaves
– a handful of fresh parsley


Pour olive oil into a pot, then add the fried baguette and whole cloves of garlic. Fry, then take them aside. Then, add the chopped onion, carrot and pepper to the same pot. When the vegetables are soft, add the chopped potatoes, then sprinkle with the sweet pepper. Then, pour the tomato sauce, salt and pepper. Pour in the beans that you previously washed and strained, then add the bouillon (mix the vegetable stock cube with 850 ml of hot water). Add the bay leaf and mix well, then cook until it begins to boil. Reduce the temperature and cover, then cook for another 20 minutes. Blend the bread, garlic and chopped parsley, then add to the beans. Mix, then add the eggs by eye, just be careful not to run them. Cover and cook for another 4 minutes until the eggs are done.

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