Indonesian Bean Stew 2

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 dust or debris. Place them in a large bowl, cover with water, and let them soak overnight. This will help soften the beans and reduce cooking time.
2. Finely chop 1 onion and 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 more easily into the stew.
3. In a large pot, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook gently, stirring occasionally, until the onion 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.
4. Drain the soaked beans and add them to the pot with the onions. Stir in the diluted tomato paste, ensuring the beans are well-coated. This step allows the beans to absorb the flavors as they cook.
5. Add enough water to cover the beans by about 2 cm. Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally, until the beans are tender and the stew has thickened slightly. The beans should be soft but not mushy, and the liquid should have a rich, slightly thickened consistency.
6. Season the stew with fine sea salt and black pepper to taste. Stir well and let it cook for another few minutes to allow the flavors to meld together. Taste again and adjust seasoning if necessary.
7. Once the beans are tender and the flavors are balanced, remove the pot from the heat. Serve the Indonesian Bean Stew 2 in a large bowl, ready to be shared at the table.