Easter Pilach

Soak the beans the night before, drain it and put it in cold salted water. When it starts to boil, remove the foam on it with a colander, boil it until it softens and than strain it. Peel the onion and garlic and notch. Scrape the top of the carrot and cut into small cubes. Peel the skin of the tomato, discard the seeds, and cut into cubes. Cut off the stems of the peppers, remove the seeds and cut them into one-inch rounds.

Put two spoons of olive oil in the pan, fry the onions, garlic and carrots for five minutes, add tomatoes, green pepper, granulated sugar, salt, black pepper and a glass of hot water. When the pot boils, add the boiled black-eyed peas, reduce the heat and cook for another 15 minutes. When the stove is turned off, sprinkle the remaining two spoons of olive oil and dill, mix it all together and close the lid and leave to cool.

Bon Appetit!

1 cup of dried kidney beans
1 medium sized onion
4 cloves of garlic
1 medium sized carrot
1 large tomato
2 green peppers
4 tablespoons of olive oil
1 teaspoon of granulated sugar
black pepper
half a bunch of dill