Colombian Bean Stew

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, removing any debris or damaged beans. Place them in a large bowl and cover with plenty of water. Let them soak overnight or for at least 8 hours until they have doubled in size and feel tender when pressed between your fingers.
2. Finely chop 1 onion. In a large pot, heat 80 ml of oil over medium heat. Add the chopped onion to the pot and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking helps release the onion's natural sweetness, forming the base of the stew.
3. Once the onion is soft, stir in 2 tbsp of tomato paste. Cook for another 2-3 minutes, stirring frequently, until the tomato paste darkens slightly and melds with the onions. This step deepens the flavor of the stew.
4. Drain the soaked beans and add them to the pot. Pour in enough water to cover the beans by about 2 inches. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot, allowing the beans to simmer gently.
5. Cook the beans until they are tender and creamy, stirring occasionally. This can take anywhere from 1 to 2 hours depending on the age and type of beans. You'll know they're done when they are soft and easily mashed with a fork against the side of the pot.
6. Season the stew with fine sea salt and black pepper to taste. Stir well and let the flavors meld for another 5 minutes on low heat. Taste and adjust the seasoning if necessary before serving.
7. Serve the Colombian Bean Stew warm, ideally with rice or fresh bread, and enjoy the comforting, rich flavors typical of a Colombian home-cooked meal.