Bean stew

Name: Bean stew - Speranta A.
Ingredients: 1 box of 800g beans 5 medium onions 2 tablespoons of wheat flour 5; 6 tablespoons of tomato juice sweet paprika dill basil the secret of flavor oil 2 cups of water

Sezon - Bean stew by Speranta A. - Recipia

I have made this bean dish several times, especially when I don't feel like complicated recipes or need to cook quickly with what I have on hand. I use canned beans, so everything comes together quickly, and the ingredients are simple and easy to find. It’s the kind of meal you can prepare on a regular day without needing plans or any special skills. Quick Info Total Time: about 30 minutes Preparation Time: 10 minutes Cooking Time: 20 minutes Servings: 3-4 Difficulty: easy Recipe Type: main course, vegan or when you want something quick Ingredients 1 can (800 g) of cooked beans 5 medium onions 2 tablespoons of wheat flour 5-6 tablespoons of tomato juice (or more, to taste) Sweet paprika Dill Basil Seasoning (or salt, to taste) Oil for sautéing 2 cups of water Instructions 1. Peel and finely chop the onions. Heat a little oil in a suitable pot and add the onions to sauté. 2. Stir the onions in the hot oil for 2-3 minutes until they soften slightly. 3. Add 2 cups of water and let it boil, covered, for about 10 minutes. The onions will become softer and lose their sharpness. 4. Pour the 5-6 tablespoons of tomato juice over the onions. You can adjust the amount depending on how strong you want the tomato flavor. Let it boil for another 5 minutes. 5. Add the 2 tablespoons of flour and mix well to avoid lumps. It’s easier if you sprinkle the flour gradually while stirring vigorously with a spoon. 6. Once the sauce has thickened slightly, add the beans (drained of liquid if using canned) and gently stir to avoid mashing the beans. 7. Let it cook for another 5 minutes to combine the flavors. 8. Finally, add sweet paprika, dill, basil, and the seasoning, or salt, to taste. Turn off the heat. Why I Make This Recipe Often This dish is quick, made from ingredients I usually have at home, and doesn’t require planning. It works for a simple warm meal, and the beans are filling. Using canned beans greatly shortens the cooking time. Tips and Variations Tips Use yellow or white onions; both work well. Sauté the onions over medium heat to avoid burning. If you want a thicker sauce, let it boil uncovered for a few minutes after adding the flour. Substitutions You can use white or red beans, depending on what you find. If you don’t have tomato juice, you can use crushed tomatoes, but it’s best to strain them to avoid seeds. For the vegan version, make sure not to use seasonings with animal-derived ingredients. Variations Add chopped bell peppers at the same time as the onions if you want an extra flavor boost. You can also add some fresh herbs at the end for a more intense aroma. If you want a spicier taste, add a bit of hot paprika. Serving Ideas It goes well with pickles: peppers, pickled cucumbers, green tomatoes, sauerkraut, or even fresh cabbage salad. You can also serve it plain with a slice of bread. Frequently Asked Questions Can I use a different type of bean instead of canned? Yes, you can use home-cooked beans, just make sure they are well drained beforehand. If I don’t have dill or basil, what can I substitute? You can use parsley or lovage if you have them. Or you can skip them altogether if you don’t have any greens available. Is it necessary to add flour? It’s not mandatory, but the flour helps thicken the sauce. If you don’t want to use flour, you can cook it a bit longer until the sauce reduces. Can it be made without oil? You can use very little oil or replace it with water if you want to cut down on fats, but the onions won’t have the same flavor. Can I add more vegetables to the dish? Yes, but the classic recipe is simple. If you have carrots or bell peppers on hand, you can add them, but it’s not required. Nutritional Values On average, a serving has about 250-300 kcal. Carbohydrates: approximately 45 g Protein: 10-12 g Fat: 4-5 g Values depend on the amount of oil used and the type of beans. It’s a hearty meal suitable for lunch. Storage and Reheating The bean dish keeps well in the refrigerator for 2-3 days in a sealed container. It can be reheated over low heat or in the microwave. If the sauce has thickened too much, add a little water when reheating. If there are leftovers, the dish is just as good the next day.

Preparation

I cleaned the onions, chopped them finely, and sautéed them in a pan with hot oil. I sautéed the onions for 2-3 minutes, after which I added 2 cups of water and let it boil for about 10 minutes. I added 5 tablespoons of tomato juice (you can add more, depending on your preference), let it boil for another 5 minutes, then added flour and stirred continuously to avoid lumps. I let it cook a bit longer and added the beans, mixing them with the sauce. After another 5 minutes of boiling, I added the spices. It is served with pickles (bell peppers, cucumbers in vinegar or pickled, green tomatoes, sauerkraut) or coleslaw.

Bean stew

Preparation

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