Not infrequently, after making a bean soup, it seemed natural to me to also boil a stew. It’s a simple recipe, without complicated steps. The secret is to be patient with the beans; otherwise, things flow naturally, and you don’t need hard-to-find ingredients.
Quick Info
Total time: about 12-14 hours (including soaking the beans overnight)
Preparation time: 30 minutes (excluding soaking the beans)
Cooking time: 50-60 minutes (may vary depending on the beans)
Servings: 4-6
Difficulty: easy
Recipe type: main dish, fasting food, or side dish
Ingredients
300 g beans (small round beans)
3 large onions
1/4 medium celery root
1 bell pepper
300 g tomato paste
100 ml oil
salt
pepper
1-2 bay leaves
Preparation method
1. The beans should be soaked in cold water overnight, preferably in a large container. They need at least 8-10 hours; otherwise, they cook slowly.
2. The next day, drain the water and rinse the beans. Boil them in clean water. After the first boil, drain and put them back in fresh water. Repeat this process two to three times until the water remains relatively clear. You don’t need to watch it closely, just remember to change the water. This step helps the beans not to be heavy on the stomach.
3. Peel, wash, and finely chop the onions. Grate the celery, and dice the bell pepper. It’s important to cut the ingredients relatively evenly for them to cook uniformly.
4. In a large pot, heat the oil. Add the onions, bell pepper, and celery, sprinkle with a pinch of salt, and let them sauté on low heat for about 20 minutes. The vegetables should soften, not brown. Stir occasionally to prevent sticking.
5. Add the tomato paste, mix, and let everything simmer on low heat for another 10 minutes. The paste needs to cook a bit to lose acidity and blend with the vegetables.
6. Once the beans are cooked, drain them (keep a little cooking water if you want to thin the stew at the end). Add the beans to the pot over the sautéed vegetables and tomato sauce. Pour in enough water to cover the beans by two fingers. It’s best not to add too much water at the beginning; you can adjust later.
7. Let it simmer on low heat for about 20 minutes, partially covered, to thicken the sauce.
8. Finally, adjust with salt and pepper. Add 1-2 bay leaves, let it simmer for just 2-3 minutes, then remove them. Don’t leave the bay leaves too long, or they can impart a bitter taste.
Why I make this recipe often
It’s easy to implement, doesn’t require expensive ingredients, and it’s the kind of dish that keeps well for the next day. It’s suitable for fasting but also works well as a side dish. You don’t need to stand by the stove the whole time. Plus, the texture of the well-cooked beans and the taste of the sautéed vegetables make this stew a staple for any week.
Tips and variations
Tips
- Use small round beans if you have them; they cook faster and turn out creamier.
- Don’t forget to change the water for the beans – it really matters in the end.
- Don’t rush the vegetables while sautéing; the better they soften, the tastier the sauce.
- Remove the bay leaves on time to avoid an unpleasant taste.
Substitutions
- Celery can be omitted or replaced with parsnip if you don’t have it.
- If you lack bell pepper, you can use sweet pepper, although the flavor won’t be as intense.
- If you don’t have tomato paste, you can try using crushed tomatoes, but it will be more liquid.
Variations
- For a thicker consistency, let the stew simmer uncovered for the last 10 minutes.
- If you want more flavor, you can add a pinch of sweet paprika along with the tomato paste (only if you like it).
- For a richer taste, you can use some of the water in which the beans were cooked instead of plain water when pouring over the beans.
Serving ideas
- It can be served plain, with pickles, or with red onion.
- It goes well as a side dish with sausages or meat (if you’re not fasting).
- It pairs nicely with fresh bread, especially warm.
Frequently asked questions
1. Can I use canned beans?
You can use pre-cooked beans, but the taste and texture won’t be the same. If using a can, add them at the end, after you’ve cooked the vegetables and made the sauce.
2. Why do I need to change the water for the beans?
Changing the water reduces substances that can cause bloating and helps the beans be easier to digest.
3. What if the stew turns out too watery?
Let it reduce on low heat, uncovered, stirring occasionally. You can mash a few beans into the sauce to thicken it quickly.
4. What kind of tomato paste should I use?
A simple paste, without spices, with a thicker texture is ideal. Avoid pre-seasoned sauces so you can control the final taste.
5. How do I know when the beans are cooked enough?
The beans should be soft but not falling apart completely. Taste one at the end of the cooking time.
Nutritional values
Estimate for one serving (out of 6):
Calories: 260-300 kcal
Protein: 9-11 g
Carbohydrates: 37-40 g
Fats: 9-10 g
Fiber: 8-10 g
Values may vary depending on how thick or thin the stew turns out and how much oil you use. It is a filling dish, rich in plant protein and fiber, suitable for fasting days.
Storage and reheating
The stew keeps well in the refrigerator, in a covered container, for 2-3 days. Reheat on low heat, adding a little water if it has thickened too much. Freezing is not recommended, as the beans become mealy and the texture suffers.
Quick Info
Total time: about 12-14 hours (including soaking the beans overnight)
Preparation time: 30 minutes (excluding soaking the beans)
Cooking time: 50-60 minutes (may vary depending on the beans)
Servings: 4-6
Difficulty: easy
Recipe type: main dish, fasting food, or side dish
Ingredients
300 g beans (small round beans)
3 large onions
1/4 medium celery root
1 bell pepper
300 g tomato paste
100 ml oil
salt
pepper
1-2 bay leaves
Preparation method
1. The beans should be soaked in cold water overnight, preferably in a large container. They need at least 8-10 hours; otherwise, they cook slowly.
2. The next day, drain the water and rinse the beans. Boil them in clean water. After the first boil, drain and put them back in fresh water. Repeat this process two to three times until the water remains relatively clear. You don’t need to watch it closely, just remember to change the water. This step helps the beans not to be heavy on the stomach.
3. Peel, wash, and finely chop the onions. Grate the celery, and dice the bell pepper. It’s important to cut the ingredients relatively evenly for them to cook uniformly.
4. In a large pot, heat the oil. Add the onions, bell pepper, and celery, sprinkle with a pinch of salt, and let them sauté on low heat for about 20 minutes. The vegetables should soften, not brown. Stir occasionally to prevent sticking.
5. Add the tomato paste, mix, and let everything simmer on low heat for another 10 minutes. The paste needs to cook a bit to lose acidity and blend with the vegetables.
6. Once the beans are cooked, drain them (keep a little cooking water if you want to thin the stew at the end). Add the beans to the pot over the sautéed vegetables and tomato sauce. Pour in enough water to cover the beans by two fingers. It’s best not to add too much water at the beginning; you can adjust later.
7. Let it simmer on low heat for about 20 minutes, partially covered, to thicken the sauce.
8. Finally, adjust with salt and pepper. Add 1-2 bay leaves, let it simmer for just 2-3 minutes, then remove them. Don’t leave the bay leaves too long, or they can impart a bitter taste.
Why I make this recipe often
It’s easy to implement, doesn’t require expensive ingredients, and it’s the kind of dish that keeps well for the next day. It’s suitable for fasting but also works well as a side dish. You don’t need to stand by the stove the whole time. Plus, the texture of the well-cooked beans and the taste of the sautéed vegetables make this stew a staple for any week.
Tips and variations
Tips
- Use small round beans if you have them; they cook faster and turn out creamier.
- Don’t forget to change the water for the beans – it really matters in the end.
- Don’t rush the vegetables while sautéing; the better they soften, the tastier the sauce.
- Remove the bay leaves on time to avoid an unpleasant taste.
Substitutions
- Celery can be omitted or replaced with parsnip if you don’t have it.
- If you lack bell pepper, you can use sweet pepper, although the flavor won’t be as intense.
- If you don’t have tomato paste, you can try using crushed tomatoes, but it will be more liquid.
Variations
- For a thicker consistency, let the stew simmer uncovered for the last 10 minutes.
- If you want more flavor, you can add a pinch of sweet paprika along with the tomato paste (only if you like it).
- For a richer taste, you can use some of the water in which the beans were cooked instead of plain water when pouring over the beans.
Serving ideas
- It can be served plain, with pickles, or with red onion.
- It goes well as a side dish with sausages or meat (if you’re not fasting).
- It pairs nicely with fresh bread, especially warm.
Frequently asked questions
1. Can I use canned beans?
You can use pre-cooked beans, but the taste and texture won’t be the same. If using a can, add them at the end, after you’ve cooked the vegetables and made the sauce.
2. Why do I need to change the water for the beans?
Changing the water reduces substances that can cause bloating and helps the beans be easier to digest.
3. What if the stew turns out too watery?
Let it reduce on low heat, uncovered, stirring occasionally. You can mash a few beans into the sauce to thicken it quickly.
4. What kind of tomato paste should I use?
A simple paste, without spices, with a thicker texture is ideal. Avoid pre-seasoned sauces so you can control the final taste.
5. How do I know when the beans are cooked enough?
The beans should be soft but not falling apart completely. Taste one at the end of the cooking time.
Nutritional values
Estimate for one serving (out of 6):
Calories: 260-300 kcal
Protein: 9-11 g
Carbohydrates: 37-40 g
Fats: 9-10 g
Fiber: 8-10 g
Values may vary depending on how thick or thin the stew turns out and how much oil you use. It is a filling dish, rich in plant protein and fiber, suitable for fasting days.
Storage and reheating
The stew keeps well in the refrigerator, in a covered container, for 2-3 days. Reheat on low heat, adding a little water if it has thickened too much. Freezing is not recommended, as the beans become mealy and the texture suffers.