Brasileiro Bean Stew 2

Ingredients

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

Method

1. Rinse the 400 g of dried beans under cold water to remove any dirt or debris. Place them in a large bowl, cover with water, and let them soak overnight. This will help soften the beans and reduce cooking time.
2. Dice the onion finely, as this will help it melt into the stew, adding a sweet and savory depth. Measure out 80 ml of oil, which will be used to cook the onion and form the base of the stew.
3. In a large pot or Dutch oven, heat the 80 ml of oil over medium heat. Once the oil is shimmering, add the diced onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft. This should take about 10 minutes and will ensure the onion's sweetness is fully developed.
4. Add 2 tbsp of tomato paste to the softened onions, stirring well to combine. Cook for another 2-3 minutes, allowing the tomato paste to caramelize slightly, which will deepen the flavor of the stew.
5. Drain the soaked beans and add them to the pot, stirring to coat them in the onion and tomato mixture. Add enough water to cover the beans by about 2 inches. Bring the mixture to a gentle simmer over medium heat.
6. Reduce the heat to low and cover the pot, allowing the beans to cook slowly. Stir occasionally, and add more water if necessary to keep the beans submerged. Cook until the beans are tender and creamy, which may take 1 to 2 hours depending on the type of beans used.
7. Once the beans are tender, taste the stew and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed throughout the stew.
8. Serve the Brasileiro Bean Stew 2 hot, ideally with rice or crusty bread, and enjoy the rich, comforting flavors typical of a Brazilian home-cooked meal.