I was not much a fan of bean but since I’ve found this recipe, bean stew is on my weekly menu. My family loves it. This bean stew has two great ingredients that are “guilty” for an amazing taste of the dish. These are eggplant and red wine. But also, the combination of all the other ingredients is a pure magic. The smell, the taste, the look… everything is just perfect.
Bean Stew Recipe
Ingredients that you need:
- ½ cup of dried brown beans
- 2 tbsp. olive oil
- 1 eggplant
- 1 red bell pepper
- 2 carrots
- 1 onion
- 3 garlic cloves
- 4 oz. (120 ml) red wine
- 1/3 cup tomato sauce
- ½ cup water
- a few bay leaves
- salt and pepper to taste
The night before, soak half a cup of brown beans in water. The next day, strain the beans and rinse them well. Place the beans in a pot and pour water in, just to cover the beans. Cook for about 1 to 2 hours, adding water occasionally.
While cooking beans, dice the garlic thinly and set aside. Dice all the vegetables and set them aside as well.
In a pot, add the olive oil and fry the garlic for a couple of minutes. Add in the eggplant and cook for about 3 minutes. Add in the red pepper and the carrots and cook for 5 minutes.
Cover the vegetables with red wine and let it cook for a few minutes. Add in the beans, tomato sauce, and water. Stir well.
Add the bay leaves, and season it to taste. Cover with a lid and let it simmer for 20 to 30 minutes. Serve and enjoy this delicious meal!
Note: At the end of cooking, you can place the bean stew into a casserole and cook shortly in the oven. Baking will give a better smell and taste.
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