مكدوس الفاصولياء

Boil water in a large pot, then add a pinch of salt.

Add the cut green beans to the boiling water and blanch them for four minutes.

Immediately transfer the beans to a bowl of ice water to stop the cooking, then drain them and place them on a paper towel-lined tray to dry them thoroughly.

Cut the sweet red bell pepper into small pieces and place in a food processor.

Chop the red chili pepper and add it to the processor.

Add the peeled garlic and then grind the mixture until smooth.

Strain the mixture in a colander to remove excess liquid and press with a spoon to extract as much juice as possible.

Place the drained mixture in a large bowl and add 2 tablespoons of salt, chopped walnuts, and dried beans.

Mix the ingredients well until combined.

Put some oil in the bottom of the glass jar, then fill it with the bean mixture, pressing well.

Use a wooden spoon to create small openings inside the mixture to release trapped air.

Fill the jar with oil until it completely covers the mixture, then seal tightly.

It is preserved and eaten after 3 to 4 days, and it can be stored in the refrigerator for up to 9 months based on my experience, provided that it is fully covered with oil.