Bean stew

I have made this bean stew many times, especially when I want something simple and filling. Dried beans require a bit of planning, especially if you soak them overnight, but it's not a mandatory step. For me, it's the recipe I turn to when I have more onions at home and want a hearty dish without meat.

Quick Info

Total time: approximately 2-3 hours (depends if you soak the beans or not)
Preparation time: 15 minutes (without soaking)
Cooking time: 2-3 hours
Servings: 4-6
Difficulty: easy to medium
Recipe type: main dish, vegetarian

Ingredients

500 g dried beans
5-6 medium onions
3-4 tablespoons tomato paste
1 carrot
Oil (for sautéing the onions)
1 head of garlic
Salt or seasoning
Fresh parsley

Preparation method

1. Sort the dried beans to remove impurities and rinse well in several waters. If you have time, soak them overnight covered with water. They will double in volume and cook faster, but if you're in a hurry, you can skip this step.

2. Place the beans in a pot and cover them with water. Bring to a boil. After the first boil, change the water. I repeat this step three times (each time with fresh water) to reduce the intense taste and make them easier to digest. It's not mandatory, but I always do it this way.

3. In the last round of water, add the whole, peeled carrot. Let everything boil over medium heat until the beans are very soft. Stir occasionally to prevent sticking to the bottom of the pot and add water if needed. Towards the end, add salt or seasoning to taste.

4. When the beans are well cooked, drain as much water as possible. The beans should be almost dry, with as little liquid left as possible.

5. Mash the cooked beans directly in the pot with a potato masher until you get a paste. The carrot should be mashed along with the beans.

6. For the topping: Peel and wash the onion, then chop it finely. Heat the oil in a large pan, add the onion, and sauté over low to medium heat until golden. Stir often.

7. Add the tomato paste over the sautéed onions, mix well, and let it cook for another 10 minutes. If it seems too thick, you can add a tablespoon of water from time to time.

8. Peel the head of garlic, crush or finely chop the cloves, and add them at the end over the onion with the tomato sauce. Stir to incorporate the flavors, let it cook for another minute, and turn off the heat.

9. Place the onion mixture with garlic and tomato paste over the mashed beans. Sprinkle finely chopped fresh parsley on top.

Why I make this recipe often

It’s filling and satisfies quickly. You need basic ingredients, most of which are cheap and easy to find. It helps me when I want to fast or cook something without meat that isn’t bland. It can be prepared in larger quantities and is good the next day.

Tips and variations

Tips

If you have time, soak the beans overnight. They cook faster and become creamier.
If you see foam on the surface of the water during boiling, remove it with a spoon.
Don’t rush the onions when sautéing; if they are overcooked, they can become bitter.
You can add salt only at the end of the bean cooking to prevent the beans from hardening.

Substitutions

You can also use speckled or black beans, but the taste will be slightly different.
If you don’t have seasoning or don’t want to use it, you can just add salt.
Instead of tomato paste, thicker tomato purée works too.

Variations

You can add chopped bell pepper to the onions if you want more flavor.
For a richer taste, you can add a bay leaf while boiling, but it’s not in the original recipe.
Some add a bit of sugar to the tomato sauce for balance, but it’s not necessary.

Serving ideas

The bean stew can be served as is, with pickles on the side. It goes well with fresh bread or, if you’re not fasting, with sausages or a fried egg.

Frequently asked questions

1. Do I have to soak the beans before boiling?
It’s not mandatory, but if you soak them for a few hours or overnight, they will cook much faster and have a finer texture.

2. How much should the water reduce at the end?
The water should be almost completely absorbed before mashing the beans. It’s important for the puree not to be watery.

3. Can I use canned beans?
Yes, but the taste is different, and you don’t need to go through the boiling steps. Rinse the beans well, then mash them and follow the rest of the recipe, but reduce the total cooking time.

4. Is it necessary to add carrot?
Not necessarily, but it helps with taste and texture. If you don’t have carrot, it’s not a big problem, it works without it too.

5. Can it be made without tomato paste?
You can omit it, but the stew will be blander and paler. You can also try it with tomatoes from purée, but the final texture will be more liquid.

Nutritional values

Estimated per serving (from 6):
Calories: approximately 280-350 kcal
Protein: 13-15 g
Carbohydrates: 50-55 g
Fats: 3-5 g (mainly from oil)
Beans are rich in protein and fiber, with low fat. The calories vary depending on how much oil you use and how much tomato paste you add.

Storage and reheating

The bean stew can be stored in the fridge for 2-3 days in a covered container. It can be reheated on low heat or in the microwave. If it has dried out too much during storage, you can add a tablespoon of water when reheating. I do not recommend freezing it, as the texture of the beans changes after thawing.

 Ingredients: 500 g beans, 5-6 onions, 3-4 tablespoons of tomato paste, 1 carrot, oil for sautéing the onion, 1 head of garlic, salt, seasoning, fresh parsley.

 Tags:  bean stew