Vegan Bean Stew

The first and longest step is boiling the beans.

Soak the beans in water overnight and they will boil much faster the next day. I usually pour 3-4 times more water than beans in a pot, add bay leaves, 2 tablespoons of oil and a whole raw onion.

Here I boiled the beans in the multicooker for five hours. I didn't soak them in advance and added two bay leaves.

When the beans have boiled, we start cooking the stew.

Heat oil in a pan, add onions, diced or julienned, and cook for two minutes.

Add pepper, diced or julienned, mix well and cook together for about five minutes.

Now, the diced tomatoes, mix and leave for another five minutes over medium heat.

Add the pepper / tomato paste. I prefer pepper paste. I buy sweet pepper paste from Arab stores or from the international products department at Carrefour.

Stir and cook for another two minutes.

Add the boiled beans and a bit of cooking liquid.

We add the liquid in order for the beans to simmer in this vegetable sauce and for the stew to be juicy. Don't pour all the water in which they boiled, add just enough liquid to thicken the pepper and tomato sauce.

Stir well. When it comes to a boil, turn the heat to low and leave for about 20-30 minutes.

The beans will be infused with the aromas from the vegetables, the sauce will reduce and thicken.

Season with salt, add a little ground black pepper, dried herbs (here parsley and tarragon).

Stir well, let boil for another minute and turn off the heat.

I like to let the stew sit in the pan without the heat for about 10-15 minutes to "calm down" and infuse. I serve it as such, with bread or polenta.

And definitely with some pickles. Here I have Marinated Tomatoes, a recipe from my mother.

Enjoy!