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Bean stew

Recipe for bean stew with accompanying vegetables
Prep Time 10 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 30 mins
Course Main Course
Servings 4 large portions

Ingredients
  

BEANS

  • 250 g cranberry (borlotti) beans
  • 5 l water
  • 2 tbsp (30 g) salt

BEAN STEW

  • beans
  • 2 tbsp (30 ml) oil
  • 1 medium sized (100 g) onion
  • 2 large (200 g) carrots
  • 100 g bacon/pancetta avoid if cooking vegetarian, adjust salt accordingly
  • 3 cloves of garlic
  • 2 bay leaves
  • 30 g parsley leaf
  • 3 tbsp tomato puree
  • 1 tbsp sweet paprika
  • 2,6 l water
  • 1/2 tbsp (8 g) salt
  • 1 tsp freshly ground black pepper reduce by half if you'd like
  • sausages optional

Instructions
 

BEANS

  • Soak the beans in 1 l of cold water overnight (8-12 h).
  • Drain and rinse the next day and put in a pot with 4 l of water. Cook up until it starts to boil, then add the salt and reduce the flame to medium high heat and gently boil for 1 h.
  • Drain and rinse.

BEAN STEW

  • Ina large pot, heat up the oil and add the finely chopped onion. Saute for 3-5 minutes until translucent.
  • Add the diced carrots and 50 ml of water and saute for 5 minutes.
  • Then add the bacon, sliced in larger pieces, chopped up parsley stalks (save the leaves for later), grated garlic, bay leaves and 50 ml of water and saute for 5 min.
  • After that add the paprika and tomato pure and fry for a minute until just fragrant. At that point add the beans and saute for 2 more minutes.
  • Pour with 2,5 l of water, add salt and pepper and bring up to boil. Then reduce the heat to medium high and cook for 45 minutes, without a lid.
  • If you'd like to add the sausages, cook them separately until half way done and add to the beans for the last 15 minutes of cooking time.
  • When cooked, taste and adjust the seasoning. Turn off the heat and add the chopped parsley leaves and stir well.