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American Bean Stew 2

Serves 4 to 6 Entree vegetarian

American Bean Stew 2

American Bean Stew 2 finds its roots in the cozy kitchens of home cooks across the United States. It's a dish that makes its appearance on the table whenever simplicity and comfort are called for, often driving the chill from a crisp autumn evening or punctuating a rainy Sunday afternoon. This stew is as much about the process as it is about the ingredients, with salt and fat being added with an intuitive touch rather than strict measurements.

Expect a hearty medley of tender beans, softened onions, and a rich tomato base that clings to each ingredient. The generous use of oil and the careful seasoning of salt and black pepper bring depth and warmth, making each spoonful a satisfying bite. This stew is best enjoyed straight from the pot, ladled generously into bowls that are passed around a table set for sharing. The simplicity in its preparation is mirrored in the honest flavors that speak to the heart of home cooking.

Ingredients

  • 400 gdried beans — soaked
  • 1onion
  • 2 tbsptomato paste
  • 80 mloil
  • to tastefine sea salt and black pepper

Method

  1. Rinse 400 g of dried beans thoroughly under cold running water to remove any debris. Place them in a large bowl and cover with plenty of water, allowing them to soak overnight. This will help soften the beans and reduce cooking time.
  2. Peel and finely chop 1 onion. Set aside. In a large heavy-bottomed pot, heat 80 ml of oil over medium heat. Add the chopped onion to the pot and cook gently, stirring occasionally, until the onion becomes translucent and soft. This should take about 5-7 minutes, and the onion should not brown.
  3. Add 2 tbsp of tomato paste to the pot with the softened onions. Stir well to combine, allowing the tomato paste to cook for a couple of minutes until it deepens in color and the mixture becomes fragrant. This step enhances the flavor of the stew by caramelizing the tomato paste slightly.
  4. Drain the soaked beans and add them to the pot. Stir to coat the beans with the onion and tomato mixture. Add enough water to cover the beans by about an inch. Bring the mixture to a gentle simmer over medium heat.
  5. Reduce the heat to low and cover the pot with a lid, leaving it slightly ajar. Allow the stew to cook slowly, stirring occasionally, until the beans are tender. This can take anywhere from 1 to 2 hours, depending on the type of beans used. The beans should be soft but not mushy, and the stew should have a thick, hearty consistency.
  6. Once the beans are cooked to your desired tenderness, taste the stew and season with fine sea salt and black pepper to taste. Stir well and let the flavors meld for a few more minutes. Adjust the seasoning as needed, keeping in mind that the flavors will deepen as the stew sits.
  7. Serve the American Bean Stew 2 hot, ideally in a large serving bowl at the center of the table, inviting everyone to help themselves. This dish is meant to be shared, embodying the warmth and comfort of home cooking.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

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