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Thai Bean Stew 2

Serves 4 to 6 Entree vegetarian

Thai Bean Stew 2

Thai Bean Stew 2 is a dish that finds its roots in the everyday kitchens of Thailand, where the rhythm of daily life is mirrored in its preparation. Unwritten yet deeply ingrained, this home-style recipe reflects the intuitive cooking methods passed down through generations. It embodies the essence of Thai comfort food, prepared with a pinch of salt judged by hand and fat used generously, creating a dish that is as much about the process as it is about the flavor.

The stew itself is a harmonious blend of tender beans and the sweetness of slowly cooked onions, all enveloped in the richness of tomato paste and oil. The simplicity of fine sea salt and black pepper allows the natural flavors to shine, making each mouthful both hearty and satisfying. This is a dish meant for sharing, inviting everyone to gather around the table and indulge in its warm, familiar embrace.

Ingredients

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

Method

  1. Start by soaking 400 g of dried beans in a large bowl of water overnight. This will help soften the beans and reduce cooking time. After soaking, drain and rinse the beans thoroughly under cold running water to remove any impurities.
  2. Peel and finely chop 1 onion. In a large pot or Dutch oven, heat 80 ml of oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking will release the onion's sweetness, forming the base of the stew.
  3. Stir in 2 tbsp of tomato paste with the onions. Cook for another 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and melds with the onions. This step enhances the depth of flavor by caramelizing the tomato paste.
  4. Add the soaked and drained beans to the pot. Pour in enough water to cover the beans by about 2 cm. Bring the mixture to a gentle simmer over medium heat, then reduce to low. Cover the pot and let it cook slowly, stirring occasionally, until the beans are tender. The beans should be creamy and soft, easily mashed with the back of a spoon.
  5. Once the beans are cooked to the desired tenderness, season the stew with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed. Taste and adjust as needed, keeping in mind that the flavors should be balanced and harmonious.
  6. Serve the Thai Bean Stew 2 in a large communal bowl, encouraging everyone to share. The stew should be rich and flavorful, with a silky texture from the oil and a deep, savory taste from the tomato and onion base.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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