🫘 Peasant Food = Planet Food: Bulgarian Baked Beans

🌱 The Story Behind the Dish

When I started this project, I wanted to rediscover how people really used to eat — before food was a trend, before the word protein filled every label.

Growing up, I remember the smell of beans baking slowly in the oven — a scent that filled the whole house with something bigger than hunger. It was comfort, routine, connection.

They called it бедняшка храна — poor man’s food.

But looking at the world today, I think our grandparents were the smart ones.

This simple bean dish isn’t just nostalgic — it’s genius.

It uses what’s local, it costs almost nothing, and it keeps you full for hours.

It’s the kind of meal that doesn’t chase trends — it defines balance.

https://youtube.com/shorts/zwm-ak8guho?si=3hIceiIi4mZm-hbv

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🍲 Ingredients

500 g large white beans

1 cup cooked rice

100 ml oil

1 stalk celery

1 head red onion

1 green pepper

½ bunch parsley

2 tbsp tomato paste

1 tbsp paprika

½ tbsp dried oregano

Salt and pepper to taste

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🔪 Preparation

1. Soak and boil the beans.

Soak overnight, drain, and cook until just tender. Don’t overboil — they’ll keep cooking in the oven.

2. Build the base.

In a pan, warm the oil and gently fry chopped onion, celery, and green pepper until soft and golden.

3. Season deeply.

Add tomato paste, paprika, oregano, salt, and pepper.

Let everything simmer for a minute to open up the flavors.

4. Combine and bake.

In a clay or ovenproof dish, mix the beans, rice, and vegetable base.

Add just enough hot water to cover, then bake at 180°C (350°F) for about 45 minutes — until the top crisps slightly and the sauce thickens.

5. Finish simply.

Sprinkle fresh parsley and serve warm with bread, pickled peppers, or a raw salad.

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🌾 Why It Matters

This isn’t “vegan.” It’s just normal food, the way it was before industrial farming made meat the center of every plate.

When my great-grandmother cooked, beans weren’t a substitute — they were a tradition.

They gave strength to workers, students, soldiers, families.

No labels, no macros — just honest nourishment.

Eating this way today isn’t about going backward.

It’s about remembering that sustainability isn’t a lifestyle trend — it’s the way our ancestors survived.

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💬 My Reflection

Every time I cook beans like this, it feels like time slows down.

There’s no rush, no dopamine hit — just something ancient and steady.

Maybe this is what real connection tastes like.

Maybe the future of food looks exactly like the past.

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Cook slow. Eat well. Savour every bite.

More wholesome recipes & inspiration:

@sam.creative.corner & @simona.seres