Stewed Beans
I know, you think beans are heavy, they take too long to cook, etc. But now I’ll tell you how I prepare them in a short time, and they’re delicious. I soak them in cold water the night before so they cook quickly in the morning. One more little trick is to boil them with a teaspoon of baking soda. We can serve them as an appetizer, a side dish, or as a single dish, they’re always good. They’re perfect for vegan or intolerant guests.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 3/4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for stewed beans:
- dried beans
- onion
- garlic
- carrot
- bell pepper
- celeriac
- dill
- pepper
- tomato purée
- bay leaf
- salt
Steps
The preparation of stewed beans is very simple, watch the video HERE.
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To ensure the beans cook faster, I recommend soaking them in cold water the night before or at least a few hours before cooking. After soaking, boil them with a teaspoon of baking soda. Change the water a couple of times.
In a pot, add some oil and chopped onion and sauté. Wash, clean, and chop the other vegetables and add them.
Add salt, pepper, bay leaf and cook for a few minutes, then add the tomato purée. Add the cooked and drained beans.
Cover with water and cook for about 30 minutes, stirring occasionally. Finally, add a bit of dill and parsley.
Enjoy your meal!
