Since days are getting colder, we crave more comfort food, like this Hearty Bean Stew, filled with veggies and it’s so easy to make.
These days I made more comfort food recipes, like risotto, soups, and stews to feel cozy and fuzzy on the inside. And it works.
If you make hearty recipes like this one, make sure to add tons of veggies to it, to get those nutrients in. These stews are hearty but they’re not heavy, not even for me, who has a stomach ulcer. If you make them with lots of veggies, you are good to go. I can tell you from experience.
- 600 g of pre-cooked beans
- 40 g of good quality smoked bacon
- 1 tablespoon of olive oil
- 2 cloves of garlic
- 1 small onion
- 2 bay leaves
- 1/2 of a bell pepper
- 1 knob of parsnip
- 1 tablespoon of tomato paste
- 3 tablespoons of tomato sauce
- salt and pepper to taste
- 3 tablespoons of fresh chopped celery leaves (or parsley)
The day before, soak the beans in cold water. The next day, cook them for 15 minutes, discard the water and cook them again in clean water for 15 more minutes. Or you can use canned beans but cooked dried beans are tastier, and have more character. Cook them halfway through.
Chop and cut the veggies. Cut the bacon into cubes. Wash the bay leaves.
Into a bigger pot heat up the olive oil. Add the veggies and the bacon. Saute for 10 minutes until they soften a little bit.
Season with salt and pepper, add the bay leaves and the tomato sauce and paste.
Stir for a few more seconds to combine everything and then, add the beans. Cover with water or stock. Add the chopped celery leaves. Bring the stew to a boil. Turn the heat to medium-low and let it simmer with the lid on, until the beans are cooked through.
Check to see if the stew is done after 25-30 minutes. If it is, season again if it’s necessary and turn the heat off. Let the stew rest for 10 minutes before serving it.
Serve with crusty bread and pickles. You can also add a handful of spinach if you would like.
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