Ingredients
- 400g dried beans
- 2 carrots, sliced
- 1 onion, finely chopped
- 200g celeriac, diced
- 2 tablespoons celery, coarsely chopped
- 2 tablespoons sweet paprika
- Salt
- Pepper
- Olive oil
Instructions
- Soak the Beans
Place the beans in a bowl with water overnight to soak. - Boil the Beans
In the morning, rinse the beans and place them in a pot. Cover with water, about two fingers above the beans, and cook over medium heat for about 1 hour until they soften (add more water if necessary). Alternatively, you can cook them in a pressure cooker. - Prepare the Vegetables
While the beans are boiling, prepare the remaining ingredients. Clean the carrots, onion, celeriac, and celery. Chop them and place them in a baking dish. - Combine Ingredients
Add salt, pepper, paprika, and olive oil to the baking dish and mix everything together. - Bake
Once the beans are ready, transfer them to the baking dish along with their cooking liquid. Mix well and cover the dish. Bake in a preheated oven at 180-190°C (356-374°F) for 45-50 minutes. - Finish Cooking
Halfway through baking, uncover the dish and continue cooking until the sauce thickens and the vegetables develop a golden color.
A Final Touch
This hearty dish of baked beans with celeriac is a perfect blend of earthy flavors and a creamy texture. Serve it with crusty bread for a comforting, satisfying meal that brings the essence of tradition to your table. Enjoy!
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