Beans cooked for fasting
Post Bean Stew – A Soul Recipe
Bean stew, a traditional dish from our cuisine, is more than just a simple meal; it is a true embrace for the soul. This recipe I will share with you is my own adaptation of this delicacy, full of flavors and textures. It is an excellent choice for fasting days, but also for anyone who wants to enjoy a healthy and delicious dish. Moreover, it is a simple and quick recipe that does not require advanced cooking skills, yet it will surely impress everyone at the table.
Total preparation time: 2 hours
Cooking time: 1 hour
Number of servings: 4
Necessary ingredients:
- 250 g dried white beans
- 1 medium onion
- 1 red bell pepper
- 1/2 chili pepper (optional, for extra spiciness)
- 1 carrot
- 1/2 celery
- 3 cloves of garlic
- 3-4 tablespoons of tomato paste
- 2-3 bay leaves
- 1-2 tablespoons of vegetable seasoning (or other preferred spice mix)
- Fresh or dried lovage
- Salt and pepper to taste
- Olive oil
Nutritional benefits:
Beans are an excellent source of plant-based protein, fiber, vitamins (especially vitamin B), and minerals like iron and magnesium. This dish is not only tasty but also nutritious, having a low calorie content, making it ideal for a balanced diet.
Step-by-step preparation:
1. Prepare the beans:
Start by soaking the beans in cold water for 4-6 hours (or even overnight). This step is essential as it reduces cooking time and aids in the digestion of the beans.
2. Boil the beans:
After the beans have soaked, drain the water and rinse them. Then, add the beans to a large pot with fresh water. Boil over medium heat, changing the water 2-3 times to eliminate substances that can cause digestive discomfort. After about 30 minutes, check if the beans are cooked (they should be soft but not completely mashed).
3. Prepare the vegetables:
In the meantime, peel and chop the onion, bell pepper, chili pepper, carrot, and celery. In a large skillet, add 2-3 tablespoons of olive oil and sauté the onion over medium heat until it becomes translucent. Then, add the bell pepper and chili, stirring periodically.
4. Add the root vegetables:
Once the bell pepper has softened, add the carrot and celery. Cook for another 5-10 minutes until the vegetables become tender and the flavors meld. Remember to stir occasionally to prevent sticking.
5. Add the flavors:
Add the crushed garlic and tomato paste, mixing well. Let the mixture cook for 2-3 minutes to allow the flavors to develop. Season with salt, pepper, and vegetable seasoning.
6. Combine the beans with the vegetables:
Once the beans are cooked, drain them and add them to the skillet over the sautéed vegetables. Mix well to combine all the ingredients. If desired, you can lightly mash the beans with a fork for a creamier consistency.
7. Cook together:
Add the bay leaves and let it simmer on low heat for 10-15 minutes so that all the flavors meld. Taste and, if necessary, add more salt or pepper.
8. Finish with lovage:
Finally, add the finely chopped lovage. This will give a fresh taste and a special aroma to the dish. Mix well and turn off the heat.
9. Serving:
The bean stew is served warm, alongside a green salad or pickles, for a contrast of textures and flavors. You can accompany this dish with a slice of fresh bread or polenta, which will absorb the delicious flavors.
Serving suggestions:
For a special touch, try adding a little olive oil on top before serving or even a few slices of chili pepper for those who love a bit of spice.
Possible variations:
You can experiment with other vegetables, such as zucchini or potatoes, or add spices like cumin or sweet paprika to give a unique flavor. Also, this recipe can be easily adapted with other types of beans or lentils.
Frequently asked questions:
1. Can I use canned beans?
Yes, if you are in a hurry, you can use canned beans, but make sure to rinse them well before use. Cooking will take much less time in this case.
2. What other spices can I add?
Experiment with herbs like oregano or thyme to change the flavor profile of the dish.
3. Can I store the bean stew in the fridge?
Sure! This dish keeps excellently in the fridge and can be reheated without problems. Moreover, it becomes even tastier the next day when the flavors have had time to develop.
Regardless of your choice, this post bean stew will surely add a touch of love and warmth to your table. Enjoy!
Ingredients: 250 g dried white beans, 1 medium onion, 1 red bell pepper, 1/2 chili pepper, 1 carrot, 1/2 celery, 3 cloves of garlic, 3-4 tablespoons of tomato paste, bay leaves, vegeta (a seasoning mix), lovage, salt, pepper, olive oil
