Hearty Stewed Potatoes and Beans

A hearty, bright dish, without meat. Consolidation! Stewed potatoes and beans are very nutritious and will serve as a complete lunch or dinner. The amount of water can be adjusted depending on how thick you want it to be. Suitable for fasting.
cook time: 1h 55 min
Lucas Halstead
Hearty Stewed Potatoes and Beans

Nutrition Facts (per serving)

125
Calories
4g
Fat
17g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion 70 g
Garlic 7 g
Tomatoes 200 g
Salt to taste
Potato 800 g
Bay leaf 1 pc
Tomato paste 1 tbsp
Carrot 180 g
Vegetable oil 3 tbsp
Greenery to taste
Beans 200 g
Allspice to taste

Recipe instructions

Step 1

Step 1
How to stew potatoes and beans? Soak the beans in advance. To do this, fill it with cold water and leave, preferably overnight. Next, rinse the beans, add fresh water and boil until fully cooked, this will take you about 50-60 minutes.

Step 2

Step 2
Prepare all other necessary ingredients according to the list. Wash potatoes and carrots in running water with a brush and peel. Wash and dry the tomatoes. Peel the garlic and onion.

Step 3

Step 3
Place the boiled beans in a colander to remove any excess liquid. Rinse the greens in running water and dry.

Step 4

Step 4
Slice the potatoes. What is the best way to cut tubers? It all depends on your preference and desire. If you make large pieces, they will therefore take longer to cook. I usually cut the potatoes into medium size (about half the size of a matchbox).

Step 5

Step 5
Cut the carrots into cubes. You can use a coarse grater, again as you are more accustomed to. I like to feel the taste of carrots in the finished dish, so I often chop them by hand.

Step 6

Step 6
Next comes the turn of the onion. Cut it in half and then either into half rings or cubes.

Step 7

Step 7
If you wish, you can remove the peel from the tomatoes before cooking. To do this, make a cross-shaped cut on the skin and pour boiling water over the tomatoes, leave them there for one minute, then drain the water and remove the skin. I usually donʼt do this, I cook the tomatoes as they are. Cut the tomatoes into small cubes.

Step 8

Step 8
To prepare this dish, use a cauldron or a saucepan with thick edges and a bottom. Pour vegetable oil into a bowl and place over high heat to heat it up. Send the onions and carrots to fry. Do not forget to stir the ingredients periodically so that they do not burn. Fry for about 1-2 minutes. Make sure that no moisture gets into the oil, otherwise it will splatter. How to choose oil for frying, read the article at the end of the recipe.

Step 9

Step 9
Next, add the tomato paste to the pan. At this stage, you can use pureed tomatoes, or omit the paste altogether, in which case double the amount of fresh tomatoes. I have nothing against tomato paste, so I add it.

Step 10

Step 10
Next, add the tomatoes to the pan, mix everything thoroughly, reduce the heat slightly and simmer for about 5-10 minutes, stirring occasionally. The tomatoes should give off juice so the vegetables donʼt burn. Add salt and your favorite dry seasonings. I usually use a pinch of dried basil and also add about half a dessert spoon of sugar (unless the tomatoes are very sweet, which happens out of season).

Step 11

Step 11
Important! If your tomatoes don’t give any juice, you can add a little boiling water to the pan. 1-2 tbsp is enough. Next, add the potatoes to the rest of the ingredients.

Step 12

Step 12
Pour water so that it is one or two centimeters higher than the potatoes, mix everything very well, turn the heat to maximum. Wait for the water to boil, reduce the heat to medium and simmer the potatoes under a closed lid until cooked. This will take you about 15-20 minutes (depending on the type of potato). To check if the potatoes are ready, try piercing one piece with the tip of a knife; if this happens without difficulty, then the potatoes are ready.

Step 13

Step 13
The final step is to add the beans, bay leaf and finely chopped garlic to the potatoes. Mix everything again and cook with the lid closed for about five more minutes. Instead of chopping the garlic, you can crush it through a crusher. Place the bay leaf so that it is easier to remove afterwards. Once the aroma is transferred, it is no longer needed in the dish.

Step 14

Step 14
Chop fresh herbs into small pieces and add to the pan. Remove the finished dish from the heat and let it sit for a while under the lid (at least 10 minutes). When serving, sprinkle the stewed potatoes and beans with black or allspice to your taste.

Step 15

Step 15
The specified amount of food and water produces a thick dish. In this form, it is an ideal side dish for meat and poultry.

Step 16

Step 16
Can the dish be made more liquid? Add a little more water in step number 12 and get the potato stew as a very thick soup or vegetable stew with potato and bean gravy. In this form it is good to serve as an independent dish.

Additional rubrics

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