Bean stew (vegan)

Name: Bean stew (vegan) - Florenta C.
Ingredients: 500 g beans; 1 onion; 2 carrots; 2 bay leaves; thyme; dill; 250 ml tomato juice; salt; pepper; 3 tablespoons of oil

Sezon - Bean stew (vegan) by Florenta C. - Recipia

I usually prepare bean stew when I have a free day because it requires patience and time. I always start by soaking the beans overnight; otherwise, they won't cook properly. At home, I make it both as a vegan dish and with sausages, depending on who is at the table. However, the version with just vegetables is very tasty, and you don't miss the meat. Quick Info Total time: approximately 2 hours (plus soaking overnight) Servings: 4-6 Difficulty: easy Traditional vegan recipe Ingredients 500 g dried beans 1 onion 2 carrots 3 tablespoons oil 2 bay leaves thyme (to taste) dill (to taste) 250 ml tomato juice salt pepper Instructions 1. The night before, soak the beans in cold water. It's important to cover them well with water; otherwise, some beans will remain hard when cooked. 2. The next day, drain the water, rinse the beans, and put them back in a pot with fresh water. I usually change the water two to three times after it starts boiling until there is no more foam or specific raw bean smell. 3. In the meantime, I peel and finely chop the onion. I peel, wash, and cut the carrots in half lengthwise, then slice them into not-too-thick rounds. 4. In a pan, heat the 3 tablespoons of oil, then add the onion and carrots to sauté over medium heat. I stir occasionally until the onion becomes translucent and the carrots soften. 5. When the beans are almost cooked, I drain them and transfer them to a clean pot. I add the sautéed onion and carrots, bay leaves, thyme, and enough warm water to cover everything. I let it simmer on low heat until the beans are soft and offer no resistance to a fork. If the liquid reduces too much, I add a little warm water. 6. When the beans are fully cooked, I add the tomato juice, dill, salt, and pepper to taste. I let it simmer on low heat for another 5 minutes for the flavors to combine. 7. I turn off the heat and let the stew rest for a few minutes before serving. 8. It is usually eaten warm, with polenta and pickles. In our family, we also prefer it with pickled red cabbage. Why I make this recipe often It's a practical recipe because it uses simple ingredients that are always on hand. It can be made in larger quantities and kept in the fridge; it stays good for the next day. I like that you can adjust the spices according to your taste or the season. Tips and variations Tips If you're in a hurry, you can use pre-cooked beans, but the flavor won't be as deep. Dried thyme is more intense, so I use it sparingly. If I want a thicker sauce, I can mash a few beans at the end and mix them back into the dish. Substitutions White beans can be replaced with speckled or red beans if you don't have anything else on hand. Tomato juice can be swapped with diluted tomato paste or crushed tomatoes, depending on what you have at home. Variations For the vegan version, I don't add anything extra, but if I'm not fasting, I serve it with fried or smoked sausages on the side. You can add a bell pepper while sautéing for a different flavor. Some people add garlic at the end, but I don't feel the need. Serving ideas The stew goes well with hot polenta. It can be served with various pickles – cucumbers, green tomatoes, pickled cabbage, whatever you have on hand. It also works with fresh bread if you don't have time for polenta. Frequently asked questions 1. Why should the water be changed for the beans? Changing the water helps eliminate substances that can cause bloating and reduces the bitter taste of the beans. Plus, they cook faster. 2. How do I know when the beans are cooked? The beans should be completely soft, and you shouldn't feel any hard core when you gently squeeze them between your fingers or with a fork. 3. Can I use canned beans? Yes, but drain and rinse them well. You skip the soaking and cooking steps, but the final taste is different from dried beans cooked at home. 4. What do I do if there's too much liquid left at the end? You can leave the stew on low heat without a lid until the liquid reduces to your desired consistency. 5. Can it be frozen? Bean stew can be frozen, but the texture of the beans may become slightly crumbly after thawing. Nutritional values Approximately, for one serving (out of 6): Calories: 250-300 kcal Protein: 12-14 g Carbohydrates: 40-45 g Fat: 6-7 g Values may vary depending on the type of beans and the amount of oil used. Storage and reheating The stew keeps well in the fridge in a covered container for up to 3 days. I reheat it on the stove over low heat, adding a little water if it has thickened too much. It can be frozen, but the texture changes slightly after thawing. It is recommended to consume it within the first two to three days for optimal taste.

Preparation

We wash the beans and soak them in cold water the night before. This way, the beans will cook much easier. The next day, we drain the beans from the soaking water, add fresh water, and bring the beans to a boil. We change the water a few times. We peel the onion, wash it, and chop it finely. We peel the carrots, wash them, cut them in half lengthwise, and then into rounds. We put oil in a pan and sauté the onion together with the carrots until they soften. We add the drained beans, bay leaves, thyme, and enough warm water to cover the beans. We let it simmer on low heat until the beans are cooked (soft). If needed, we add a little more water during cooking. We add tomato juice, dill, salt, and pepper to taste. We let it simmer on low heat for another 5 minutes. It is served hot with hot polenta and some pickles on the side :) We served it with red cabbage.

Bean stew (vegan)

Preparation

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