Peruvian 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 soaking 400 g of dried beans in a large bowl of water overnight. This will help soften them and reduce cooking time. Drain and rinse the beans thoroughly before using them in the stew.
2. Peel and finely chop 1 onion. In a large pot or Dutch oven, heat 80 ml of oil over medium heat. Once the oil shimmers, add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 10 minutes. This slow cooking allows the onion to release its sweetness, forming a flavorful base for the stew.
3. Stir in 2 tbsp of tomato paste into the softened onions. Cook, stirring constantly, for about 2 minutes until the paste darkens slightly and melds with the onions. This step enhances the tomato flavor and deepens the color of the stew.
4. Add the soaked and 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 slowly, stirring occasionally, until the beans are tender and the liquid has thickened to a creamy consistency. This can take anywhere from 1 to 2 hours, depending on the type of beans used. The stew is ready when the beans are soft and the sauce is rich and thick.
6. Season the stew with fine sea salt and black pepper to taste. Stir well and taste, adjusting the seasoning as necessary. The stew should be savory and well-balanced, with the beans fully infused with the flavors of the onion and tomato.
7. Serve the Peruvian Bean Stew warm, ideally with a side of crusty bread or rice to soak up the delicious sauce. This dish is perfect for sharing, embodying the communal spirit of Peruvian home cooking.