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Chinese Bean Stew

Serves 4 to 6 Entree vegetarian

Chinese Bean Stew

Chinese Bean Stew finds its roots in the bustling home kitchens where simplicity and heartiness reign supreme. Traditionally prepared by families across China, this stew is a staple during the colder months, offering warmth and comfort. Unlike its restaurant counterparts, this version is crafted with the intuitive touch of home cooks, who measure salt by hand and embrace the generous use of oil.

The stew is a harmonious blend of tender beans, softened onions, and a hint of tomato richness, all bound together with a velvety layer of oil. Each spoonful delivers a satisfying depth, punctuated by the subtle heat of black pepper. Whether served in a communal bowl or individual portions, it invites diners to savor each bite slowly, making every meal a shared experience.

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 water. Place them in a large bowl, cover with plenty of cold water, and let them soak overnight. This will help soften the beans and reduce cooking time. Drain and rinse the beans again before cooking.
  2. Peel and finely chop 1 onion. In a heavy-bottomed pot or Dutch oven, heat 80 ml of oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This forms the aromatic base of the stew.
  3. Stir in 2 tbsp of tomato paste into the softened onions, mixing well to coat the onions. Cook for another 2-3 minutes until the tomato paste darkens slightly and releases a rich aroma. This step enhances the depth of flavor in the stew.
  4. Add the soaked and drained beans to the pot, stirring to combine them with the onion and tomato paste mixture. Pour in enough water to cover the beans by about 2 cm. Bring the mixture to a gentle simmer over medium heat.
  5. Reduce the heat to low and cover the pot with a lid, leaving a small gap for steam to escape. Let the beans cook slowly, stirring occasionally, until they are tender but not mushy. This can take anywhere from 1 to 2 hours, depending on the type of beans used. The beans should be creamy and hold their shape.
  6. Once the beans are cooked to the desired texture, season the stew with fine sea salt and black pepper to taste. Stir well and let it simmer for another 5 minutes to allow the flavors to meld. Taste and adjust the seasoning if necessary.
  7. Serve the Chinese Bean Stew warm, ideally in a communal dish for sharing. The stew should have a rich, savory aroma with a thick, hearty consistency. Enjoy it as part of a traditional Chinese meal, accompanied by rice or bread.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

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

Available soon on Amazon…

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