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Eastern European Bean Stew 2

Serves 4 to 6 Entree vegetarian

Eastern European Bean Stew 2

This Eastern European Bean Stew, a staple of home kitchens across the region, is an everyday dish that has graced family tables for generations. It is the kind of meal that appears on weekday dinners and weekend gatherings alike, nourished by the hands of cooks who measure salt with intuition and pour oil with a generous heart. This is not a dish for holiday feasting but for the warm, familiar comfort of home.

Expect a rich, hearty stew with beans that melt softly into a fragrant mix of onions and tomato paste. The oil carries the flavors, creating a luscious texture that clings to each spoonful. It's a dish best enjoyed with crusty bread, inviting everyone to gather around and share the simple pleasure of a well-cooked meal.

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, then place them in a large bowl. Cover the beans with plenty of water and let them soak overnight, or for at least 8 hours, to soften them and reduce cooking time.
  2. Drain the soaked beans and transfer them to a large pot. Cover the beans with fresh water, ensuring the water level is about 5 cm above the beans. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until the beans are tender but not mushy, which should take about 45 minutes to an hour. The beans should be creamy inside but still hold their shape.
  3. While the beans are cooking, finely chop 1 onion. In a separate large, heavy-bottomed 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 10 minutes. The onion should be tender and slightly golden, releasing a sweet aroma.
  4. Stir in 2 tbsp of tomato paste into the onion mixture, cooking for an additional 2-3 minutes. This step helps to caramelize the tomato paste, enhancing its flavor and giving the stew a rich, deep color.
  5. Once the beans are cooked, drain them and add them to the pot with the onion and tomato paste mixture. Stir well to combine all the ingredients, ensuring the beans are coated with the tomato and onion base.
  6. Continue to cook the stew on low heat, stirring occasionally, until the beans absorb the flavors and the stew thickens slightly. The texture should be hearty and the beans should be well-integrated with the sauce.
  7. Taste the stew and season with fine sea salt and black pepper to your liking. Remember, Eastern European cooking often involves tasting and adjusting seasoning to personal preference.
  8. Serve the bean stew warm, ideally with a side of crusty bread or a simple salad. This dish is meant to be shared, embodying the spirit of Eastern European home cooking.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

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

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