Homemade bread filled with bean stew

Homemade bread filled with bean stew – a delicious, comforting recipe that blends tradition with a touch of creativity. This recipe will not only fill your home with inviting aromas but will also bring joy to your tables, offering a rich, healthy, and flavorful dish. Let's embark on a cooking adventure together, step by step!

Preparation time: 2 hours 30 minutes
Baking time: 35-40 minutes
Number of servings: 6 servings

A brief history:
Homemade bread filled with bean stew is a recipe that combines simple and accessible ingredients with traditional cooking techniques. It reflects the culinary culture of communities that value the use of seasonal and local foods. Bean-based dishes are rich in nutrients and have been a staple in many cultures due to their high protein and fiber content. Now, let's get to work!

Ingredients

For the bread:
- 400 ml water
- 50 ml olive oil or corn oil (choose your favorite)
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 packets of dry yeast
- 1 teaspoon granulated garlic (optional, for a stronger flavor)
- Flour, as needed (approximately 600-700 g)
- 1 large potato, boiled and mashed

For the bean stew:
- 500 g dry beans (preferably soaked overnight)
- 1 medium carrot
- 1 parsnip
- 1 celery root
- 1 onion (preferably white or yellow)
- 1 bell pepper (any color you prefer)
- Salt, pepper (to taste)
- 2-3 bay leaves

For the stew:
- 1 kg smoked ham hock (quality recommended, such as Gebeto)
- 2 dried white onions
- 4-5 tomatoes (or a can of diced tomatoes)
- 1 bunch of green onions
- 1 bunch of green garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 bunch of dill
- 3-4 mint leaves
- 1 cup tomato juice
- 50 ml oil

Preparation instructions

Making the bread

1. Activating the yeast: Start by adding 400 ml of warm water (not hot, to avoid killing the yeast), 50 ml of oil, salt, sugar, and a little flour into the bread machine, mixing well. Then add the dry yeast. This will start to ferment and provide the necessary volume for the dough.

2. Adding solid ingredients: Continue by incorporating the boiled and mashed potato, granulated garlic (if using), and gradually add flour until the dough becomes elastic and easy to handle. You may need to adjust the amount of flour based on the humidity in the air.

3. Kneading: At the end of the program (approximately 1 hour and 30 minutes), turn the dough out onto a work surface. Knead it for a few minutes, shaping it into a baguette, and then divide it into 6 equal pieces.

4. Shaping and proofing: Each piece of dough will be shaped into a round bun, which will be left to rise for 20 minutes. This step is essential for achieving a fluffy bread.

5. Preparing the oven: Meanwhile, preheat the oven to 220°C. Place aluminum foil on the baking tray and grease it with a little oil to prevent sticking.

6. Baking the bread: Place 4 buns in the tray and leave them in the oven for 15-20 minutes, or until they turn golden and crispy. The aroma will be inviting!

Making the bean stew

1. Preparing the beans: Wash the dry beans and soak them overnight until morning. This will help reduce cooking time and make the beans easier to digest.

2. Boiling the beans: In the morning, drain the beans and put them to boil with fresh water and a little salt. Once it comes to a boil, discard the water and replace it with hot water. Add salt, peppercorns, and bay leaves, then let it simmer for about 1 hour.

3. Adding the vegetables: Peel the carrot, parsnip, celery, onion, and bell pepper, chopping them finely or grating them. After an hour of boiling, add the vegetables to the pot and continue to boil for another 30 minutes.

4. Preparing the stew: In a pan, heat the oil and add the chopped onion. Let it soften, then add the chopped green garlic, sliced bell pepper, and the smoked ham hock cut into small pieces. These ingredients will give the dish a perfect flavor.

5. Final mix: After the vegetables have cooked, add the bean broth and let it simmer covered for 15 minutes. Then, transfer everything to a clay pot and place it in the oven for 30 minutes.

6. Finishing the stew: After 30 minutes, add the grated tomatoes and tomato juice. Season with salt, pepper, paprika, and thyme. Add the boiled beans and let it simmer for another 15 minutes. Finally, stir in the chopped mint and dill.

Assembly

1. Preparing the buns: Once the buns are baked, let them cool slightly. Then, cut the top off each bun and scoop out the inside with a spoon.

2. Filling: Fill each bun with the bean stew with smoked ham hock, then close them with the top cut earlier.

3. Serving: Serve them hot, alongside a fresh cabbage salad, which will perfectly complement the rich flavors of the stew.

Practical tips

- Ingredient variations: You can experiment with different types of beans, such as red or white beans. Also, add spices like cumin or paprika to customize the flavor.
- The bread: If you don't have a bread machine, you can knead the dough by hand. It is a satisfying activity and a perfect opportunity to connect with the tradition of cooking.
- Frequently asked questions: What if the bread doesn't rise? Ensure that the yeast is active and that the water used is not too hot. Also, check the expiration date of the yeast.
- Calories and nutritional benefits: A serving of bread filled with bean stew has approximately 400-500 calories, depending on the ingredients used. It is an excellent source of plant-based protein, fiber, and vitamins, making it a nourishing and filling dish.

Perfect pairings

This dish pairs wonderfully with a glass of dry white wine or a craft beer, as well as with a fragrant herbal tea for a lighter meal.

This recipe for homemade bread filled with bean stew is not just a simple dish but a true culinary experience that will bring smiles and appreciation from your loved ones. Try it and enjoy every moment spent in the kitchen! Bon appétit!