Bean stew

Delicious bean stew recipe - a nutritious and comforting feast

Bean stew is one of those dishes that reminds us of the hearty meals of childhood. Packed with vitamins and minerals, it is an excellent choice for a healthy diet, and its rich flavor and creamy texture make it a perfect dish for any occasion. While some may consider beans a modest choice, I believe that a well-cooked bean dish can be a true delicacy. So, let's get to work!

Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total time: 2 hours
Servings: 4-6

Ingredients:

- 300 g dried beans (preferably small beans)
- 70 ml sunflower or olive oil
- 1 large carrot
- 1 large onion
- 1 red bell pepper
- 1 yellow bell pepper
- 5 cloves of garlic
- Peppercorns (to taste)
- 2 bay leaves
- 1 small celery (or a bunch of celery)
- 1 parsley root
- A handful of fresh parsley
- 100 g tomato paste
- 1 tablespoon baking soda
- Salt (to taste)
- Basil (optional)

Preparing the beans:

1. Hydrating the beans: Start by washing the beans under cold running water. Then, place them in a large bowl and cover with warm water. Let them hydrate for 6-8 hours or ideally overnight. This step is essential to reduce cooking time and make the beans easier to digest.

2. Preparing the ingredients: After the beans have hydrated, drain and rinse them again under cold water. While the beans are hydrating, you can prepare the vegetables. Peel the carrot and grate it. Dice the onion, red and yellow bell peppers into small cubes. Also, grate the celery and parsley.

Cooking the beans:

3. Boiling the beans: Place the beans in a pot with water and bring to a boil. When the water starts to boil, add the baking soda. This will help soften the beans and improve the texture. Be careful, as the baking soda will foam, so make sure to use a tall pot to avoid splashing! Let it boil for 2-3 minutes, then drain the water and rinse the beans again.

4. Preparing the stew: In a cast iron pot (or a deep saucepan), heat the oil and add the onion. Sauté the onion for a few minutes, then add the carrot, celery, bell peppers, and garlic. Sauté the vegetables until they become soft and slightly translucent.

5. Adding the beans: Once the vegetables are ready, add the drained beans and mix well. Cover the ingredients with water, leaving an inch of water above. Add the bay leaves and peppercorns. Simmer on low heat for about 1 hour, stirring occasionally and adding water if necessary.

6. Finalizing the dish: When the beans are almost ready, add the tomato paste and salt. Let it simmer for another 10-15 minutes, then add the chopped fresh parsley and basil if desired. Mix well and let it cool slightly before serving.

Serving the dish:

Bean stew is served hot, alongside pickles, roasted pepper salad, or green onions. It is a hearty dish, perfect for a family meal or a relaxing dinner with friends. You can pair it with fresh bread or polenta, which will perfectly complement the rich flavors of the stew.

Practical tips:

- Vegan option: This recipe is perfect for fasting days, being very filling and nutritious. You can also experiment with different vegetables, such as zucchini or fresh tomatoes.
- Tricks for softer beans: If you want the beans to be even softer, you can add a tablespoon of vinegar during boiling, but make sure to add it towards the end to avoid hardening the beans.
- Nutritional benefits: Beans are an excellent source of plant-based protein, fiber, iron, and vitamins A, B6, C, and K, contributing to a balanced and healthy diet.

Frequently asked questions:

1. Can I use canned beans?
- Yes, but you will need to adjust the cooking time since canned beans are already cooked. I recommend adding them at the end of the vegetable preparation and warming them together with the tomato paste.

2. What other spices can I add?
- You can experiment with spices like cumin, turmeric, or even chili pepper if you like spicy dishes.

3. How can I store bean stew?
- You can store bean stew in an airtight container in the refrigerator for 3-4 days. It can be easily reheated on the stove or in the microwave.

4. Can I use other types of beans?
- Sure! You can use red beans, white beans, or even a mix of beans. Each type will add a different flavor and texture to the dish.

In short, bean stew is not just a simple dish, but a true culinary treasure. With a little patience and fresh ingredients, you will create a dish that will delight everyone's taste buds. Enjoy!

 Ingredients: 300 g dried beans (small seed) 70 g oil one carrot one large onion one red bell pepper one yellow bell pepper 5 cloves of garlic whole pepper 2 bay leaves one small celery root parsley root fresh parsley 100 g tomato paste one tablespoon baking soda salt basil

 Tags:  soup bean fasting beans fasting recipes