Simple and Delicious Meatless Bean Stew

Traditional Balkan bean stew mom thought me to make. They say it's best made in big batches (especially in a cauldron), you always count on leftovers and it gets better the more you reheat it. =) It's usually made with some cured ribs and/or sausages, but when the time was tough and the meat was expensive and scarce they used to make a meatless version as well! I like to keep mine simple, clean and not too mushy. It might seem complicated because it requires some preparation up front, but it's actually quite simple and forgiving, and perfect for meal prep!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

It's best to soak the beans overnight in cold water the day before, or at least 2h before cooking. If you want to skip this, you can just cook it longer.

Step 2

Bring beans to boil, throw the water, wash the beans and repeat.

Step 3

Saute the onions in an open presure cooker for about 5 minutes on medium heat, add garlic, saute for 1 extra minute and then add carrots.

Step 4

Add beans, tomato puree, broth cubes, spices and water. Taste and adjust the seasoning with salt and pepper if necessary.

Step 5

Close the pressure cooker and cook for 30 min on medium heat.

Step 6

Warm the cooking oil in the pan and add flour, mix well until combined.

Step 7

Cook for a few minutes string constantly. At the end add paprika and mix.

Step 8

Bring stew to a gentle boil, add roux and boil for about 5 minutes.

Step 9

Pour onto serving plates or bowls, garnish with some fresh parsley and enjoy homemade bread.