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Colombian Bean Stew 2

Serves 4 to 6 Entree vegetarian

Colombian Bean Stew 2

Colombian Bean Stew 2 is a beloved staple at home tables across Colombia, simmering slowly with the care typical of family kitchens. This version stays true to the heart of Colombian home cooking, capturing the essence of shared meals where ingredients are measured by intuition and experience rather than strict recipes. It's a dish that finds its place in the everyday, bringing warmth to weeknight dinners or leisurely Sunday lunches.

The stew should envelop you with its rich, savory aroma, each spoonful a comforting blend of tender beans, sweet onion, and the depth of tomato paste. Generous use of oil gives it a satisfying silkiness, while salt and black pepper are added to taste, ensuring a perfect balance that feels both humble and indulgent.

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 under cold water to remove any 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. Finely chop 1 onion and set it aside. Drain the soaked beans and rinse them again. This step ensures the beans are clean and ready for cooking.
  3. In a large pot, heat 80 ml of oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking releases the onion's sweetness, forming the base of the stew.
  4. Stir in 2 tbsp of tomato paste, mixing well with the onions. Continue to cook for another 2-3 minutes until the paste darkens slightly, enhancing its flavor and integrating it with the onions.
  5. Add the drained beans to the pot, stirring to coat them with the onion and tomato mixture. Pour in enough water to cover the beans by about 2 inches. Bring the mixture to a gentle simmer.
  6. Reduce the heat to low and cover the pot, allowing the beans to cook slowly. Stir occasionally, checking the beans for tenderness. They should be soft but not mushy, with a creamy texture when bitten into.
  7. Once the beans reach 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 meld the flavors.
  8. Serve the Colombian Bean Stew warm, inviting everyone to gather around and enjoy this comforting dish.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

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

Available soon on Amazon…

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