Middle Eastern Bean Stew 2

Ingredients

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

Method

1. Rinse the 400 g dried beans under cold water, removing any debris or damaged beans. Soak them in a large bowl of water overnight, ensuring the water covers the beans by at least 5 cm. This softens the beans and reduces cooking time.
2. Dice the onion finely and set aside. In a large pot or Dutch oven, heat 80 ml oil over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This step builds the flavor base for the stew.
3. Stir in 2 tbsp tomato paste with the onions, cooking for another 2-3 minutes. This deepens the flavor and allows the tomato paste to caramelize slightly, enhancing the stew's richness.
4. Drain the soaked beans and add them to the pot, stirring to coat them with the onion and tomato mixture. Pour in enough water to cover the beans by about 3 cm. 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 tenderness. They should be soft and creamy but not falling apart, which may take 1 to 2 hours depending on the bean variety.
6. Once the beans reach the desired texture, 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.
7. Serve the Middle Eastern Bean Stew warm, ideally with fresh bread or rice on the side. This dish is meant for sharing, embodying the communal spirit of Middle Eastern dining.