Bean Ragout with Potatoes
by Editorial Staff
A bright and tasty stew is easy to prepare.
Cook: 11 hours
Servings: 8
Ingredients
- Colored beans – 1 glass
- Potatoes – 700 g
- Onions – 1-2 pcs.
- Tomato paste – 3-4 tbsp
- Vegetable oil – 2 tbsp
- Salt – 1 teaspoon
- Ground black pepper – 0.25 teaspoon
- Greens (parsley or cilantro) – 2-3 sprigs
Directions
- Soak the beans in cold water for 10-12 hours.
- Boil red or motley beans pre-soaked in cold water until soft (20-30 minutes) drain the broth into a bowl.
- Peel the potatoes cut them into large wedges.
- Pour over the bean broth and simmer on a low boil until almost cooked (10 minutes), covering the pan with a lid.
- Preparation of the dressing. Peel and finely chop the onion.
- Heat vegetable oil in a frying pan. Fry the onions in vegetable oil until golden brown (5 minutes over medium heat, stirring occasionally).
- Add tomato paste, stir and simmer everything (2-3 minutes).
- Season the tomato sauce with salt, ground black pepper, and spices to taste, add the bay leaf and simmer for another 1 minute.
- Add beans to potatoes. Transfer the prepared dressing to a pot with potatoes, bring to a boil, pour in half a glass (or more, depending on the desired stew thickness) of boiling water, and stir very gently so as not to knead the beans.
- Cover the pan and simmer the stew over low heat or in the oven until the beans and potatoes are cooked through. Serve hot with sprigs of parsley or cilantro.
Bon appetit!
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