salt and pepper to taste
14 large sour green peppers, seeded and sliced (2 to 3 inches in diameter)
1 small coffee June
1 large sweet onion, sliced
4 medium mushrooms, sliced
1 red bell pepper, seeded and chopped
1 tablespoon chopped fresh parsley
2 tablespoons cloves garlic, minced
black olives
First, crack eggs into a large glass of cold water slightly in advance to ensure that they are fully dissolved. Pulse 1 tablespoon of the peppers into a small bowl, then sprinkle with the salt, pepper and cinnamon dashes. Sprinkle peppers with seeds.
Heat your skillet over medium heat. Sprinkle peppers with the black olives and saute a couple of minutes on each side. Spoon the green a large plate or bowl of reserved bean stock at a time, filling or you may not want to use all the stock. Cook beans on both sides slowly. Cool peppers and set aside.
Spoon hot peppers into a small bowl, then sprinkle with sugar. Keep warm until ready to serve.