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Indian Bean Stew

Serves 4 to 6 Entree vegetarian

Indian Bean Stew

Indian Bean Stew, a staple in many Indian households, is an everyday dish that embodies the essence of home cooking. This version captures the relaxed, intuitive style that Indian family cooks know well, where salt is pinched and measured by feel, and a generous splash of oil enriches the dish. It's the kind of meal that finds its way onto weekly menus, providing comfort and sustenance.

As you dig into this hearty stew, expect the beans to be tender yet holding their shape, perfectly complemented by the sweetness of caramelized onions and the depth of tomato paste. Each spoonful offers warmth and richness, seasoned with just the right touch of black pepper, making it a dish that invites you to linger and share.

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. Soak them in a large bowl of water overnight or for at least 8 hours until they double in size and become soft to the touch. Drain and set aside.
  2. Peel and finely chop 1 onion. In a large heavy-bottomed 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 to 7 minutes. This slow cooking releases the onion's sweetness, forming a flavorful base.
  3. Stir in 2 tbsp of tomato paste into the softened onions. Cook for another 2 to 3 minutes, stirring continuously until the tomato paste darkens slightly and the oil begins to separate from the paste. This step enhances the depth of flavor in the stew.
  4. Add the soaked and drained beans to the pot. Stir well to coat the beans with the onion and tomato mixture. Pour in enough water to cover the beans by about an inch, and bring the mixture to a gentle simmer.
  5. Reduce the heat to low and cover the pot with a lid, leaving a small gap for steam to escape. Cook the beans slowly until they are tender and the stew has thickened, stirring occasionally. This can take up to 1 to 2 hours, depending on the type of beans used. The beans should be soft and creamy, and the stew should have a rich, thick consistency.
  6. Season the stew with fine sea salt and black pepper to taste. Stir well and let it simmer for another 5 minutes to allow the flavors to meld. Taste and adjust the seasoning if necessary before serving.
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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