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Indian Bean Stew 2

Serves 4 to 6 Entree vegetarian

Indian Bean Stew 2

Indian Bean Stew 2 is a beloved staple in many family kitchens across India, cherished for its comforting simplicity and nourishing qualities. This dish is often prepared during the cooler months, when hearty, warming meals are most appreciated. It embodies the essence of home cooking, where recipes are passed down through generations, lovingly adapted to suit each family's taste and the season's bounty.

The stew's texture is rich, with beans that are cooked until tender, enveloped in a savory blend of tomato and onion. Generous use of oil adds depth, while salt and pepper are carefully balanced to enhance, not overpower. This dish is meant to be shared, reflecting the communal spirit of Indian dining, where each spoonful is a taste of home.

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 to remove any dirt or debris. Soak them in a large bowl of water for at least 8 hours or overnight. This will help soften the beans and reduce cooking time.
  2. Peel and finely chop 1 onion. Set it aside. In a small bowl, mix 2 tbsp of tomato paste with a little water to create a smooth consistency. This will help the paste integrate better into the stew later.
  3. Heat 80 ml of oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 10 minutes. This slow cooking releases the onion's sweetness, forming the stew's flavor base.
  4. Drain the soaked beans and add them to the pot with the onions. Stir in the tomato paste mixture, ensuring the beans are well-coated. Add enough water to cover the beans by about 2 inches, and bring the mixture to a gentle simmer.
  5. Reduce the heat to low and cover the pot, allowing the beans to cook slowly. Stir occasionally, and check the beans for doneness by pressing one between your fingers; it should be tender but not mushy. This may take 1 to 2 hours, depending on the bean variety.
  6. Once the beans are tender, 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. The stew should have a thick, hearty consistency, with the beans holding their shape.
  7. Taste the stew and adjust the seasoning if necessary. Serve the Indian Bean Stew 2 hot, ideally with rice or bread, and enjoy the comforting flavors of this traditional Indian dish.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

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

Available soon on Amazon…

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