Bean stew

Bean Stew - A Traditional Recipe Full of Flavors and Taste

Beans are a staple ingredient in many culinary cultures, often associated with moments of conviviality and lavish meals. This bean stew recipe is not only delicious but also healthy, being rich in protein and fiber. Whether you want to prepare a fasting meal or add some fried sausages for extra flavor, this recipe is sure to be a hit.

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour 15 minutes
Servings: 4-6

Ingredients:
- 700 g beans
- 2-3 large onions
- 2 bell peppers (red, yellow, or green)
- 400 g diced tomatoes (or fresh tomatoes)
- 300 g thin sausages (optional, for the non-veg version)
- 50 ml white wine
- 1 head of garlic
- 2-3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 bay leaf
- Dried thyme, to taste
- Smoked paprika, to taste
- Fresh parsley, for garnish

Step by step:

1. Preparing the beans:
The night before, soak the beans in water. Ideally, change the water 2-3 times to reduce cooking time and remove any impurities. The next day, drain the beans and place them in a pot with clean water, salt, peppercorns, a few cloves of garlic, a bay leaf, and a little thyme. If you have a pressure cooker, it's ideal for significantly reducing cooking time. Boil the beans for about 30 minutes, but the time may vary depending on the type of beans used.

2. Preparing the vegetables:
While the beans are boiling, peel the onions and cut them into julienne strips, and dice the peppers. You can press the remaining garlic. Finely chop the parsley, which will add a fresh note at the end.

3. Sautéing the vegetables:
Heat a little olive oil in a large skillet. Add the sliced onions and peppers and sauté them until the onions become translucent and the vegetables soften. At this point, add the white wine and let it evaporate, leaving only its fine aroma.

4. Adding the tomatoes:
Once the wine has evaporated, add the diced tomatoes and their juice to the skillet. Mix the ingredients well to combine, then add the pressed garlic. Let it boil for a few moments so that the flavors blend together.

5. Preparing the stew:
When the beans are cooked, drain them and transfer them to an oven-safe dish. Pour the vegetable sauce over the beans and mix everything well. Adjust the taste with salt, smoked paprika, and freshly ground pepper. If desired, you can add a few slices of colorful bell pepper on top for a more attractive appearance.

6. Baking:
Preheat the oven to 180 degrees Celsius. Place the bean stew in the oven and let it bake for 20-30 minutes, until the sauce reduces a bit and becomes thicker.

7. Serving:
When the stew is ready, sprinkle chopped fresh parsley on top. Serve the dish warm, alongside pickles, and for those who are not fasting, the fried sausages offer a delicious combination. This recipe can be accompanied by a fresh summer salad or even warm homemade bread.

Useful tips:
- Beans: If you don't have time to soak them overnight, you can use canned beans, but you will need to adjust the cooking time.
- Vegan version: You can omit the sausages and focus on the flavors of the vegetables and spices used; the result will be just as tasty.
- Variations: Instead of diced tomatoes, you can use tomato sauce for a more intense flavor. You can also experiment with different herbs, such as oregano or basil, to customize the recipe to your preferences.

Nutritional benefits:
Beans are an excellent source of plant-based protein and fiber, helping to maintain digestive health and control cholesterol levels. Additionally, tomatoes contain lycopene, a powerful antioxidant beneficial for heart health.

Frequently asked questions:
- Can I use canned beans? Yes, but make sure to rinse them well before use.
- What can I do with leftovers? Bean stew keeps well in the refrigerator and can be consumed the next day. It can be reheated in the microwave or on the stovetop.

This bean stew recipe will not only delight your taste buds but also bring a touch of warmth and comfort on cooler days. Enjoy your meal!