Korean 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 thoroughly under cold water to remove any dust or debris. Place them in a large bowl and cover with plenty of water. Allow the beans to soak for at least 8 hours or overnight, which will help them cook evenly and become tender.
2. Once the beans are soaked, drain them and set aside. Peel and finely chop 1 onion. This will form the aromatic base of your stew, providing depth and sweetness as it cooks.
3. In a large pot or Dutch oven, heat 80 ml of oil over medium heat. Add the chopped onion to the pot, stirring occasionally. Cook the onion until it becomes translucent and soft, releasing a sweet aroma, which should take about 5 to 7 minutes.
4. Stir in 2 tablespoons of tomato paste with the onions, mixing well to coat the onion pieces. The tomato paste should darken slightly in color, indicating that its raw edge is cooked off, and it should emit a rich, savory fragrance.
5. Add the soaked and drained beans to the pot, stirring to combine them with the onion and tomato paste mixture. Pour in enough water to cover the beans by about 2 inches. Bring the mixture to a gentle simmer, adjusting the heat as necessary to maintain a low, steady bubble.
6. Allow the stew to cook, stirring occasionally, until the beans are tender and have absorbed the flavors of the tomato and onion. The beans should be soft but not mushy, and the stew should have a thick, hearty consistency.
7. Taste the stew and season with fine sea salt and black pepper to your liking. The seasoning should enhance the natural flavors of the beans and the rich base. Serve the stew hot, ideally in a communal bowl for sharing, as is traditional in Korean home cooking.