Vietnamese Bean Stew

Ingredients

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

Method

1. Rinse 400 g of dried beans under cold water, removing any debris. Place the beans in a large bowl, cover with plenty of water, and let them soak overnight. This will help soften the beans and reduce cooking time.
2. Peel and finely chop 1 onion. Set it aside. In a large pot, 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 releases the onion's sweetness, forming the base of the stew.
3. Add 2 tbsp of tomato paste to the pot with the onions. Stir well to combine, allowing the tomato paste to cook for 2-3 minutes until it darkens slightly and melds with the onions. This step enhances the flavor and gives the stew a rich color.
4. Drain the soaked beans and add them to the pot. Stir to coat the beans with the onion and tomato mixture. Add enough water to cover the beans by about 2-3 cm. Bring the mixture to a gentle simmer over medium heat.
5. Reduce the heat to low and cover the pot, leaving a small gap for steam to escape. Cook the beans slowly, stirring occasionally, until they are tender and creamy. This can take anywhere from 1 to 2 hours, depending on the beans. The beans should be soft but not falling apart.
6. Once the beans have reached the desired texture, season the stew with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary. The stew should be flavorful and aromatic, with a slight richness from the oil.
7. Serve the Vietnamese Bean Stew hot, ideally with steamed rice or crusty bread on the side. This dish is meant to be shared, embodying the communal spirit of Vietnamese home cooking.