Persian 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 of dried beans thoroughly under cold water to remove any dust or debris. Place them in a large bowl, cover with plenty of water, and let them soak overnight or for at least 8 hours. This will help soften the beans and reduce cooking time.
2. Finely chop 1 onion and set it aside. Drain the soaked beans and rinse them again. In a large pot, heat 80 ml of oil over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This will form the flavorful base of your stew.
3. Add 2 tbsp of tomato paste to the softened onions. Stir continuously for about 2-3 minutes until the paste darkens slightly and releases its aroma. This step is crucial as it enhances the depth of flavor in the stew.
4. Add the drained beans to the pot, stirring well to coat them with the onion and tomato mixture. Pour in enough water to cover the beans by about 2 inches. Bring the mixture to a gentle simmer over medium-high heat.
5. Once simmering, reduce the heat to low and cover the pot. Let the stew cook gently for about 1.5 to 2 hours, stirring occasionally. The beans should become tender and the stew should thicken, with the liquid reducing to a rich, flavorful sauce.
6. Taste the stew and season with fine sea salt and black pepper to your liking. Stir well and let it cook for an additional 10 minutes to allow the flavors to meld. The stew is ready when the beans are soft and the sauce has a creamy consistency.
7. Serve the Persian Bean Stew warm, ideally with a side of fresh bread or rice. This dish is meant to be shared, embodying the warmth and hospitality of Persian home cooking.