Bean stew

Bean stew - a traditional recipe with deep roots in culinary culture, combining the simplicity of ingredients with the complexity of flavor. This dish is ideal for cool days or when you want to bring a touch of warmth and comfort to your plate. In this recipe, the beans transform into a savory dish, perfect to be served alongside steaming polenta and crunchy pickles.

Preparation time: 20 minutes
Cooking time: 1.5 - 2 hours
Total time: 2 - 2.5 hours
Number of servings: 4-6

Ingredients:
- 500 g large white beans
- 2 carrots
- 1 parsley root
- 1 celery root
- 4 dried onions
- 50 g tomato paste
- 50 ml sunflower oil
- Dried thyme
- Salt
- Sweet smoked paprika
- Hot smoked paprika
- A pinch of baking soda

Step 1: Preparing the beans
The first step for a successful bean stew is hydrating them. Rinse the beans well under cold running water, then place them in a large bowl with cold water, leaving them to soak overnight. Hydration not only reduces cooking time but also aids in digesting the beans, preventing potential discomfort.

Step 2: Boiling the beans
The next day, drain the beans and rinse them again. Place them in a large pot, cover with fresh water, add a pinch of salt and a pinch of baking soda (which helps keep the beans whiter and cooks them faster). Let the beans boil over medium heat, adding the vegetables to flavor the boiling water. This is the time to clean and wash the vegetables: carrots, parsley root, celery root, and onions.

Step 3: Adding the vegetables
When the beans are almost cooked, add a whole carrot, a parsley root, a celery root, and a whole onion to the pot. Let them boil together until tender, then remove the vegetables from the pot, leaving only the beans. These vegetables will add a wonderful flavor to your dish.

Step 4: Preparing the sofrito
In a large skillet, heat the sunflower oil. Add the finely chopped onion and the remaining grated carrot, letting them brown slightly. Once the onion becomes translucent, add a pinch of salt to enhance the flavor, then sprinkle sweet smoked paprika and a little hot smoked paprika, depending on your preferences. Add the tomato paste and 500 ml of the water in which the beans boiled. Stir everything with a wooden spoon, allowing the flavors to blend.

Step 5: Combining the ingredients
Drain the cooked beans and add them to the skillet. Gently stir to combine all the ingredients, then transfer everything to a clay pot (if you have one; otherwise, you can use an oven-safe dish). Add a little dried thyme and a drizzle of oil on top. Adjust the taste with salt if necessary.

Step 6: Baking
Place the dish in the oven, unheated, at a low temperature. Cook for 1.5 - 2 hours, until the stew becomes thick and the flavors concentrate. This long cooking time at low heat will transform the beans into a delicacy, with a creamy texture and deep flavor.

Serving
Once the stew is ready, serve it warm, alongside steaming polenta and pickles. This combination brings a perfect balance between the rich flavor of the beans and the acidity of the pickles, offering an unforgettable culinary experience.

Nutritional benefits
Beans are an excellent source of plant-based protein, fiber, vitamins, and minerals. They are low in fat and rich in antioxidants, contributing to a healthy and balanced diet. This recipe is not only tasty but also nutritious, making it perfect for vegans and vegetarians.

Possible variations
For a spicy version, you can add a few slices of chili pepper during the sofrito preparation. You can also experiment with other vegetables, such as zucchini or mushrooms, to add extra flavor.

Frequently asked questions
1. Can I use canned beans?
Answer: Yes, you can use canned beans, but the cooking time will be significantly reduced. Once you have prepared the sofrito, add the canned beans and let them heat for just a few minutes.

2. What other side dishes can I serve with the stew?
Answer: Besides polenta and pickles, bean stew also pairs well with a summer salad or fresh bread.

3. How can I store the bean stew?
Answer: You can store the bean stew in the refrigerator, in an airtight container, for up to 3 days. It can also be frozen, making sure to portion it into small containers.

I encourage you to try this bean stew recipe and enjoy every bite! It’s a dish that brings back beautiful memories, warmth, and the comfort of a family meal. So, put on an apron, prepare the ingredients, and step into the magic of cooking!

 Ingredients: 500 g white beans, large beans 2 carrots 1 parsley root 1 celery root 4 dried onions 50 g tomato paste 50 ml sunflower oil dried thyme salt sweet smoked paprika hot smoked paprika