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Filipino Bean Stew 2

Serves 4 to 6 Entree vegetarian

Filipino Bean Stew 2

Filipino Bean Stew 2 is a beloved staple at home tables across the Philippines. It's the comforting embrace of a dish that finds its way to the table when the sun starts to dip, and families gather to unwind from the day. This version captures the essence of Filipino cooking, where salt is tasted and adjusted by hand, and generous oil enriches every bite.

The stew is a hearty blend of tender beans, soft onions, and the subtle tang of tomato paste, all simmered to a rich consistency. Each spoonful delivers a satisfying warmth, balanced with the savory depth of black pepper. It's meant to be shared, inviting everyone around the table to savor its simple yet profound flavors.

Ingredients

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

Method

  1. Start by soaking 400 g of dried beans in a large bowl of water overnight or for at least 8 hours. This will help soften the beans and reduce cooking time. After soaking, drain and rinse the beans thoroughly under cold running water to remove any impurities.
  2. Peel and finely chop 1 onion. In a large pot or Dutch oven, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, which should take about 5 to 7 minutes. This slow cooking releases the onion's sweetness, forming the base of the stew.
  3. Add 2 tbsp of tomato paste to the softened onions. Stir the mixture well, allowing the tomato paste to coat the onions. Cook for another 2 minutes, stirring frequently, until the tomato paste darkens slightly in color and develops a rich aroma. This step enhances the depth of flavor in the stew.
  4. Add the drained beans to the pot, stirring them into the onion and tomato paste mixture until they are well coated. Pour in enough water to cover the beans by about an inch. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a lid, leaving a small gap for steam to escape, and let the beans cook slowly.
  5. Check the beans periodically, stirring gently to ensure even cooking. You'll know the beans are done when they are tender and creamy but still hold their shape, which can take anywhere from 1 to 2 hours depending on the beans' age and type. If the water level gets too low, add more hot water as needed to keep the beans submerged.
  6. Once the beans reach the desired tenderness, taste the stew and season with fine sea salt and black pepper to your liking. Stir well to distribute the seasoning evenly. Adjust the seasoning gradually, tasting as you go, to achieve a balanced flavor.
  7. Serve the Filipino Bean Stew 2 hot, ideally with steamed rice or crusty bread on the side. This dish is meant for sharing, so gather your family or friends around the table and enjoy the comforting flavors together.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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