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Vietnamese Bean Stew 2

Serves 4 to 6 Entree vegetarian

Vietnamese Bean Stew 2

Vietnamese Bean Stew 2 is a cherished dish found at home tables across Vietnam, where the everyday rhythms of cooking are guided by intuition rather than strict measurements. It is a dish that reflects the generosity of the Vietnamese kitchen, where salt is judged by hand and fat is used without hesitation. This version captures the essence of home cooking, inviting families to sit down and share in its simple, comforting flavors.

Expect a stew that is rich and hearty, with tender beans soaking up the savory depth of tomato paste and the sweetness of onions. The generous use of oil creates a luscious texture, while the balance of fine sea salt and black pepper brings everything together. This dish is about comfort, inviting you to savor a spoonful of home with each bite.

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 and then soak them in a large bowl of water for at least 4 hours, or until they have expanded and softened slightly. Drain and set aside.
  2. Peel and finely chop the onion. In a large pot, heat 80 ml of oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma, about 5-7 minutes.
  3. Stir in 2 tbsp of tomato paste, mixing well with the onions. Cook for another 2 minutes, allowing the tomato paste to deepen in color and meld with the onions, forming a fragrant base.
  4. Add the soaked and drained beans to the pot, stirring to coat them with the onion and tomato mixture. Pour in enough water to cover the beans by about 2 cm. Increase the heat to bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low and cover the pot. Simmer the stew gently, stirring occasionally, until the beans are tender and the stew has thickened to your desired consistency. This should take some time, and you'll know it's ready when the beans are soft and the liquid has a creamy texture.
  6. Season the stew with fine sea salt and black pepper to taste, stirring well to ensure the seasoning is evenly distributed. Taste and adjust as necessary, aiming for a balanced, savory flavor.
  7. Serve the Vietnamese Bean Stew 2 hot, ideally in a communal dish for sharing, reflecting the traditional Vietnamese home-cooked meal experience.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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