Stewed beans

When I cook at home, simple dishes attract me the most, especially when I have basic ingredients on hand. The stewed beans are the kind of recipe I make without too much planning, usually when I have leftover dried beans or when I want something filling and quick. I've tried this version several times, adapted according to what I have at home: sometimes more onion, other times just the essentials, but the basic recipe is always the same and works every time.

Quick Info

Total time: about 10-12 hours (including soaking the beans overnight)
Effective preparation time: 10 minutes
Cooking time: 30-40 minutes (depending on the beans)
Servings: 2-3
Difficulty: easy
Recipe type: main dish, vegan or side dish

Ingredients

1 small bowl of dried beans (about 200 g, but the recipe also works with other quantities)
1 small onion
1 tablespoon tomato paste
1 bay leaf
Oil for sautéing (1-2 tablespoons)
Salt, to taste
Pepper, to taste

Preparation method

1. Place the beans in a pot, sort them for impurities, and rinse well in several waters. Soak them in cold water overnight for at least 8 hours.
2. The next day, discard the soaking water. Put the beans in fresh water to boil over medium heat. When it starts to boil, change the water and continue boiling until the beans are almost cooked but not falling apart (the time can vary greatly, sometimes it takes 20-30 minutes, other times longer, depending on the variety).
3. Meanwhile, peel and finely chop the onion.
4. In a pan or pot, heat a little oil and sauté the onion over low heat until it becomes lightly golden without burning it.
5. Add the tomato paste and stir for 1-2 minutes to combine with the onion.
6. Drain the almost cooked beans and add them to the onion and tomato paste. Mix gently.
7. Pour in enough water to cover the beans and add the bay leaf.
8. Let it simmer over low to medium heat for another 30 minutes, allowing the sauce to thicken (this may take less or more time, depending on the beans and the amount of water).
9. Finally, add salt and pepper to taste. Remove the bay leaf and let it cook for another 2-3 minutes.

Why I make this recipe often

It has simple ingredients, doesn't cost much, and is filling. You don't need complicated techniques. Leftover cooked beans from another meal can also be used. If I make a larger quantity, it keeps well in the fridge for a day or two.

Tips and variations

Tips

Beans cook faster if they are fresh (from a recent harvest).
If you have time, change the boiling water two or three times, it helps with digestion.
Don't let the onion burn while sautéing, otherwise the taste becomes bitter.
If you want a thicker sauce, cook longer at the end.

Substitutions

You can also use canned beans, but shorten the boiling time at the end.
The tomato paste can be replaced with diluted tomato puree.
The bay leaf can be omitted if you don't have it.

Variations

Add a little garlic while sautéing if you like the flavor.
For an extra taste, you can sprinkle a little dried thyme along with the bay leaf.
If you want the vegan recipe, do not add meat or smoked products.

Serving ideas

Serve warm, as a main dish or side.
It goes well on its own, with pickles or red onion salad.
It can be paired with a piece of toasted bread.

Frequently asked questions

Why should the beans be soaked overnight?
Soaking significantly shortens the boiling time and makes the beans easier to digest.

How much tomato paste should I use if I want a richer sauce?
You can put one and a half or even two tablespoons, but adjust according to your preference.

Do I need to change the water when boiling the beans?
It is recommended, it helps eliminate substances that can cause digestive discomfort.

What happens if I don't have bay leaf?
The recipe turns out well without it; the bay leaf only provides a subtle flavor.

Can I use canned beans?
Yes, but they should be rinsed well and cooked for less time since they are already cooked.

Nutritional values (estimate per serving)

Calories: approximately 220 kcal
Proteins: 12-14 g
Carbohydrates: 38-40 g
Fats: 3-5 g
Beans are a good source of plant-based protein and fiber. Values may vary depending on how much oil or tomato paste you use.

Storage and reheating

Stewed beans last in the fridge for 1-2 days, covered. When reheating, add 2-3 tablespoons of water, stir gently, and heat over low heat. I do not recommend storing for more than two days, as the texture changes and the sauce may thicken too much.

 Ingredients: a small bowl of beans a small onion oil for frying salt pepper a tablespoon of tomato paste a bay leaf

 Tags:  low beans