2020/01/21 - Stewed White Beans
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A perfect dish for this cold winter days. You can make it as
spicy as you want adding more peppers but I like to keep it on
the mild side, with just a little kick.
I like the sauce to be a little chunky and I don't mind to
find small pieces of herbs when eating this stew but you can
puree all the veggies and herbs to make it smoother.
* Ingredients:
500g dry white beans.
2 big tomatoes (ripe).
1 medium onion.
6 cloves of garlic.
5cm piece of fresh ginger.
Small bunch of fresh parsley.
Small bunch of fresh cilantro.
1 tablespoon smoked paprika.
1 tablespoon cumin seeds.
3 dry chile de arbol.
5 black pepper kernels.
1 wine glass of olive oil.
Salt to taste.
* Instructions:
- The night before rinse, the white beans in cold water and
let them soak overnight.
- Grate the onion and sweat it in the olive oil until is
soft but still translucent.
- Add the grated garlic and ginger and keep cooking them at
medium/low temp.
- Finely chop parsley and cilantro (I like to use the stems
too). Add to pot.
- Toast the cumin, chilis and black pepper in a dry
skillet. Break/ground, not to fine. Add to pot and keep
cooking.
- Add the grated tomatoes (I don't peel them). Keep cooking
util some of the liquid evaporates.
- Add paprika and mix well.
- Add salt.
- Discard the soaking water and add the beans to the pot.
- Cover with fresh water and bring to a boil. Reduce fire.
- Cook on slow for 2 hours or until the beans are tender
and the sauce is thick.
- Serve with chopped fresh cilantro and a few lemon juice
squirts.
- Enjoy!
Cooking time can be reduced to 40 minutes using a pressure
cooker (I have an Instant Pot) but a little extra time cooking
without the lid on will be needed to thicken the sauce.
