Këpudhave

Këpudhave is a traditional Albanian dish primarily made from dried beans. It is a hearty and rustic stew, often prepared during the colder months due to its warming nature. The core ingredients typically include white beans, onions, garlic, and various herbs and spices such as savory, mint, and pepper. Sometimes, tomatoes or tomato paste are added to enhance the flavor and color.

The preparation usually involves soaking the dried beans overnight, followed by a long simmering process until they become tender. Onions and garlic are sautéed and then combined with the beans and other seasonings. Këpudhave is often slow-cooked to allow the flavors to meld together. It can be served as a main course or a side dish.

This dish is a staple in Albanian cuisine, reflecting a history of simple, nutritious, and accessible ingredients. Variations exist across different regions of Albania, with some recipes including smoked meat or other vegetables. Këpudhave is known for its comforting and earthy taste, making it a beloved dish in Albanian households. It is often accompanied by fresh bread and a salad.