How to make
Soak the beans in water overnight, and the next day, boil them with some salt and oil until ready. In a deep pot, heat the oil.
Use as much as needed to fry 2 lb (1 kg) of chopped onions. Once the onions are tender, add the drained boiled beans and flavour the filling with fenugreek, spearmint, savory, paprika and salt to taste.
Mix well and take it away from the heat. Fill the peppers with the bean mixture and arrange them in a greased tray. Put to bake in a moderate oven to full readiness.
