Nothing warms the heart and soul quite like a bowl of piping hot bean stew. This traditional favorite has graced many family dinner tables and has always been a comforting presence on chilly evenings. As we dive into this delectable recipe, you’ll discover that making a flavorful and rich bean stew is both simple and immensely satisfying. So, whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress!
Ingredients:
- 2 cups dried beans (kidney, navy, or black beans) or 3 cans of beans of choice
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 bay leaf
- 4 cups vegetable or chicken broth
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Steps To Create The Ultimate Bean Stew:
- Preparation is Key:
Start by soaking your dried beans overnight in cold water. If you’re using canned beans, simply drain and rinse them before use. - Sauteing the Base:
In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Saute until the vegetables are soft and the onions are translucent, about 5 minutes. - Flavor Infusion:
Add the minced garlic, smoked paprika, dried thyme, salt, and pepper. Stir for another 2 minutes, allowing the spices to meld with the vegetables. - Building the Stew:
Pour in the diced tomatoes, beans, bay leaf, and broth. Bring the mixture to a boil. - Simmer & Serve:
Reduce the heat, cover, and let your bean stew simmer for about 1.5 hours (30 minutes if using canned beans). Check for seasoning and adjust as needed. Serve hot, garnished with fresh parsley.
The Joy of Bean Stew:
One of the best things about this dish is its versatility. Feel free to add other vegetables, like bell peppers or zucchini, or toss in some spicy sausage for an extra kick. This recipe is your canvas, so let your culinary imagination run wild!
In Ecuador, this dish is presented in a unique way: “The bean stew, known locally as ‘menestra de frejol’, is traditionally paired with rice, fried ripe plantains, salad, and a protein of your choice: chicken, beef, pork, fish, or for the vegetarian option, a fried egg. The dish wouldn’t be complete without these accompaniments. The rice soaks up the juices of the stew, the ripe plantains provide a sweet contrast, and the salad – featuring tomatoes, pickled onions, and avocado – offers a burst of acidity and freshness. Most restaurants give customers the option to choose beef, chicken, or fish to accompany their menestra. Growing up, in my house preferred we didn’t eat meat too often, so it was common in our home to serve this stew with a fried egg.”
Drawing from various culinary traditions and the versatility of the bean stew (menestra de porotos), here are some alternative ways to pair and present the dish:
- Quinoa Pilaf: Instead of traditional rice, serve your menestra with a light quinoa pilaf infused with cilantro and lime. This not only elevates the nutritional profile but also offers a unique, nutty flavor.
- Grilled Vegetables: Complement the savory bean stew with an assortment of grilled vegetables like zucchini, bell peppers, and asparagus. They provide a charred, smoky flavor that contrasts beautifully with the hearty stew.
- Cassava Fries: Replace fried ripe plantains with cassava (or yucca) fries. They’re crispy on the outside, soft inside, and act as a wonderful absorbent for the stew’s juices.
- Pickled Vegetable Slaw: For a tangier and crunchier alternative to the traditional salad, serve a pickled vegetable slaw made of julienned carrots, cabbage, and red onions with a hint of chili and lime.
- Tostones: Instead of ripe plantains, you can serve twice-fried green plantains or ‘tostones’. They are crunchy, salty, and work great as a side.
- Avocado Crema: Blend ripe avocados with some lime juice, garlic, and a touch of yogurt or sour cream. This creamy accompaniment can be drizzled over the menestra or served on the side as a refreshing dip.
- Spiced Tofu or Tempeh: For a vegetarian or vegan protein twist, consider grilled or pan-fried tofu or tempeh marinated in a mix of Ecuadorian spices. This can replace the traditional meat or fried egg accompaniment.
- Roasted Corn Salad: A light salad made of roasted corn, fresh herbs, cherry tomatoes, and crumbled cheese can be a refreshing accompaniment, bringing out the earthiness of the bean stew.
Each pairing aims to enhance or complement the rich, comforting flavors of the menestra de porotos, while also introducing a touch of innovation. Whatever your choice, the magic lies in blending tradition with a hint of the unexpected!
Hearty & Nourishing Bean Stew: A Family Favorite!
Ingredients
- 2 cups dried beans (kidney, navy, or black beans) or 3 cans of beans of choice
- 1 large onion chopped
- 2 carrots diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 can diced tomatoes (14 oz)
- 1 bay leaf
- 4 cups vegetable or chicken broth
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
- Fresh parsley, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Preparation is Key:Start by soaking your dried beans overnight in cold water. If you're using canned beans, simply drain and rinse them before use.2 cups dried beans
- Sauteing the Base:In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Saute until the vegetables are soft and the onions are translucent, about 5 minutes.1 large onion, 2 carrots, 2 celery stalks, 2 tbsp olive oil
- Flavor Infusion:Add the minced garlic, smoked paprika, dried thyme, salt, and pepper. Stir for another 2 minutes, allowing the spices to meld with the vegetables.3 cloves garlic, 2 tsp smoked paprika, 1 tsp dried thyme, Salt and pepper, to taste
- Building the Stew:Pour in the diced tomatoes, beans, bay leaf, and broth. Bring the mixture to a boil.1 can diced tomatoes (14 oz), 1 bay leaf, 4 cups vegetable or chicken broth
- Simmer & Serve:Reduce the heat, cover, and let your bean stew simmer for about 1.5 hours (30 minutes if using canned beans). Check for seasoning and adjust as needed. Serve hot, garnished with fresh parsley.Fresh parsley, chopped, for garnish
Notes
- Bean Soaking: Soaking beans not only reduces cooking time but also makes them easier to digest. Adding a piece of kombu seaweed or a bay leaf can further aid digestion.
- Freshness Matters: Use fresh ingredients, especially when it comes to herbs and vegetables. Fresh parsley, cilantro, or even oregano can enhance the flavor profile of the stew.
- Toast the Spices: Before adding them to the pot, lightly toast spices like cumin or paprika in a dry pan for a minute or two. This unlocks a deeper flavor.
- Sautéing: When sautéing the onions and garlic, make sure they become translucent but not browned. Browning them can introduce a slightly bitter flavor.
- Stew Consistency: If your stew is too thin, you can mash some of the beans to thicken it. Conversely, if it’s too thick, add a bit more broth or water.
- Rest and Serve: Letting the stew sit for about 10-15 minutes off the heat before serving can help the flavors meld together even more.
- Vegetable Choice: Feel free to add seasonal vegetables. For instance, bell peppers or zucchini can bring additional color and nutrition to the dish.
- Meat Alternative: If using meat, consider marinating it for a few hours or even overnight for added tenderness and flavor.
- Rice Cooking: For the accompanying rice, rinsing the grains several times until the water runs clear can result in fluffier rice. Using a broth instead of water to cook the rice can also enhance its flavor.
- Plantain Perfection: When frying ripe plantains, ensure the oil is hot but not smoking. It will give them a crispy exterior and a soft, sweet interior.
The hearty and nourishing bean stew is more than just a meal; it’s a delightful experience that brings families together. The rich flavors and comforting textures make it a timeless classic that’s always a hit. So, next time you’re in the mood for some home-cooked goodness, remember this recipe and treat your loved ones to a bowl of delicious bean stew. Enjoy!
Side Note: If you’ve tried this recipe, I’d love to hear your thoughts! Share your bean stew stories and tips in the comments below.
