Bean stew with leeks

Bean stew with leeks – A traditional recipe full of flavor

Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Number of servings: 6

Bean stew with leeks is a classic recipe that blends simple ingredients from nature with the rich flavors of patiently cooked dishes. This meal, which can be considered true comfort food, brings back childhood memories and is perfect for chilly days or family gatherings.

A brief history of the recipe

Bean stew has been prepared for generations, symbolizing hospitality and the joy of sharing with others. This dish has evolved over time, with each family adding its own twist, but the main ingredient – beans – has remained constant, bringing a wealth of nutritional benefits.

Ingredients

- 900 g small beans (weighed before boiling)
- 200 ml olive oil
- 1 large white onion
- 1/2 head of garlic
- 1 large leek
- 500 ml fresh rustic tomato paste
- 3 bay leaves
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- A pinch of chili (optional, for a bit of heat)
- A handful of preserved tarragon
- Dill, oregano, parsley, basil, thyme (a little of each)
- 3 tablespoons sugar
- 2 tablespoons white flour

Preparing the beans

1. Rehydrating the beans: Start by picking the beans for impurities and rinsing them well. Place the beans in a large pot with water, ensuring the water is about a palm's height above the beans. Let them soak for at least 12 hours or, ideally, overnight. This step helps the beans cook faster and become easier to digest.

2. Boiling the beans: The next day, drain the beans and boil them in a pot with fresh water. Make sure the water covers the beans by about a palm's width (approximately 2.5 liters of water). Simmer on low to medium heat for 1.5 hours, or until the beans break apart easily with a fork.

Preparing the vegetables

3. Sautéing the vegetables: Peel and wash the onion, leek, and garlic. Chop them finely and place them in a large pot with the olive oil and 2 teaspoons of salt. Sauté over medium heat, stirring occasionally, until they become soft and shiny (about 15 minutes).

4. Adding the tomato paste and spices: Once the vegetables are ready, add the tomato paste diluted with a little water (if too thick) and a teaspoon of sugar. Mix well, then add the herbs – finely chopped tarragon and the bay leaves. Let it simmer for 10-15 minutes.

Creating the sauce

5. Thickening the sauce: In a separate bowl, mix 2 tablespoons of flour with a little water from the bean cooking water, blending well. Add the flour mixture to the pot with the vegetables, along with the remaining water from boiling the beans. Be careful not to add too much liquid, to avoid diluting the sauce. Let it simmer together for 15 minutes, stirring occasionally to prevent sticking.

Assembling the stew

6. Incorporating the beans: Once the sauce has thickened, add the boiled and drained beans to the pot. Gently stir to combine all the ingredients.

7. Caramelizing the sugar: In a small pot, caramelize 2-3 tablespoons of sugar until golden, then extinguish it with 2-3 tablespoons of warm water. Let it simmer until completely melted.

8. Finalizing the dish: Pour the caramel over the bean and vegetable mixture, then place the pot in the preheated oven at 180°C. Bake for 40-50 minutes, or until a golden crust forms on top and a little oil rises.

Serving

9. Resting the dish: Remove the pot from the oven and let it rest for 10-15 minutes. This step allows the flavors to meld and the dish to become tastier.

10. Serving: Bean stew with leeks can be served warm, alongside toasted or fresh bread. Those who prefer can add a tablespoon of sour cream to the plate to enhance the flavor.

Tips and variations

- Beans: You can use other types of beans, but small beans cook faster, making them ideal for this recipe.
- Sugar: Caramelizing the sugar adds a sweet-sour taste, but you can skip this step if you prefer a less sweet stew.
- Herbs: Experiment with other combinations of herbs, such as thyme or basil, to give the dish a different flavor profile.
- Additions: You can also add carrots or bell peppers for extra color and flavor.

Nutritional benefits

Bean stew is an excellent source of plant-based protein, fiber, and vitamins, making it a healthy choice for a balanced diet. Rich in antioxidants, beans help maintain heart health and digestive system function.

Frequently asked questions

1. Can I use canned beans?
- Although dried beans offer a more authentic taste, you can use canned beans to save time. Just make sure to rinse them well before use.

2. How long does the stew last?
- Bean stew keeps well in the fridge for 3-4 days. It can be reheated in the microwave or on the stove.

3. Can it be frozen?
- Yes, you can freeze bean stew, but it is recommended to consume it within 2-3 months to preserve its taste and texture.

Now that you have this delicious recipe for bean stew with leeks, all that's left is to start cooking! I assure you that each bite will be a true explosion of flavors, and the dish will bring smiles to the faces of your loved ones. Enjoy!

 Ingredients: 900 g small beans, weighed before boiling 200 ml olive oil 1 large white onion 1/2 head of garlic 1 large stalk of leek 1 bottle of 1/2 l rustic fresh tomato paste 3 bay leaves 2 teaspoons of salt 1/4 teaspoon white pepper 1 pinch of chili 1 handful of preserved tarragon dill oregano parsley basil - thyme (very little of each) - 3 tablespoons of sugar - 2 tablespoons of white flour.