Pakistani Bean Stew 2

Ingredients

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

Method

1. Begin by rinsing 400 g of dried beans under cold water to remove any dust or debris. Once clean, soak the beans in a large bowl of water for at least 8 hours or overnight, allowing them to swell and soften. This step is crucial for ensuring the beans cook evenly and absorb flavors well.
2. Peel and finely chop 1 onion. Set it aside as it will be the base of your stew. Measure out 2 tablespoons of tomato paste and 80 ml of oil, keeping them ready for use.
3. In a large, heavy-bottomed pot, heat the 80 ml of oil over medium heat. Add the chopped onion to the pot and cook slowly, stirring occasionally, until the onion becomes translucent and soft, which should take about 10 minutes. This slow cooking allows the onion to release its natural sweetness, forming a flavorful base.
4. Once the onion is soft, stir in the 2 tablespoons of tomato paste. Cook the mixture, stirring constantly, until the tomato paste darkens slightly in color and begins to caramelize. This process enhances the depth of flavor in the stew.
5. Drain the soaked beans and add them 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 2 inches, and bring the pot to a gentle simmer.
6. Cover the pot and let the beans cook until they are tender and creamy in texture. This can take up to 1 to 1.5 hours, depending on the type and age of the beans. Stir occasionally and add more water if necessary to keep the beans submerged.
7. 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 allow the flavors to meld together.
8. Taste the stew for seasoning, adjusting the salt and pepper as needed. Serve the Pakistani Bean Stew 2 hot, ideally with naan or rice, and enjoy the dish as it is traditionally shared at the table.