Beans stew

Submitted by enr on 16 Mar 2013
300-500 g beans
1-2 carrots
1-2 onions
1-2 red peppers
1/4 cup (50-70 g) flour
1 clove garlic
1-2 ripe tomatoes (tomato juice or puree)
parsley, basil, savory Ronen, Jodi, red pepper, salt, 1 cube chicken broth
Beans stew
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Pre-soak the beans for at least 2-3 hours. This will boil easier. To swell well have to make cold water for 1-2 hours. Put the beans in a saucepan and high valleys with water to cover the beans with 2-4 fingers depending on the amount of beans, but without salt, otherwise the beans will be cooked. As the water boils, replace it with a new and so at least 2-3 times change the water after boiling. As we changed 2-3 times the water of the beans it boil, we add to it shredded carrots, red pepper , savory, mint, basil, salt and crumbled stock cube. Pour a little sunflower oil, to boil faster. Stove must be very strong to not burn the beans and stir in need in 1-2 minutes. To make sure that your beans cooked well it stirring spoon and should not rattle or track. Also a sign that the beans is cooked the water is cloudy * *. Diced onions, carrots, peppers, and if the tomatoes are cut and aims them or if they are mashed them diluted with a little water . Garlic finely chopped. Fry in a pan with hot sunflower oil onion, pepper and a little salt for a few minutes, then add the red pepper and chopped garlic. For 2-3 minutes more and fry pour in boiling beans. Mix well. Then in another pan with hot sunflower oil put the flour with a little salt and fry for 1-2 minutes, stirring. Add 2-3 ladles of boiling beans and tomatoes in the pan with flour and optional for spicy flavor can be added to the roux and mint and savory. So fry another 5-10 minutes. Fry the mixture sent down back in the boiling beans and mix well. Beans simmer for 15-25 minutes and ready. Wash and chop the parsley. Sprinkle beans with parsley before serving.
7 users
16 Mar 2013


little confused written, but became tasty :)

Quite confused recipe creator hope it sorts itself out a bit, try it out :)

It was very tasty, thanks for the recipe!

2-3 minutes is a lot for browning of red pepper. Otherwise starts to taste bitter. Otherwise, the recipe is tasty enough;)

Tasty became, thanks for the recipe :)

And I tried, it was great. Bravo to the chef :)

The only confusion is that carrots are mentioned in 2 stages, I put them on the first stage. Also salt is mentioned earlier than they should. In any case recommend to put at finally. And yes, time with powdery roux also missed him, for the first time, very complicated I would have come. Thanks for the recipe again became unique;)

Hmmm ... Became super !! Thanks !!Carrots and I put it only mentioned the first time.
Thank you !!

Mmmm, delicious beans became, thanks for the recipe.

I'm glad you liked beans. Tomorrow will cook again. I apologize for the error in the recipe and detailed description, but aimed at everyone can get his beans well.
Colleague refused my help when preparing its first beans for one colleague. Bufna beans bundled into the pot with boiling water, without soaking in water: three hours it boil colleague returned and another 2 hours he cooked in a pressure cooker and again munched ...

first cooked bean stew in this recipe. Became great. Compliments to the author.

Here is a condensed and edited version:
Beans are soaked in water for several hours.
Three times to boil for about 5 minutes. and change the water every time a new one.
Boil again, but low heat 1, 5-2 liters of water and add chopped carrots, spices, fat and salt.
In a pan saute onion. Add to onions peppers and tomatoes, and finally garlic.
After 1min. the addition of garlic Pour in boiling beans.

Roux: in a pan with hot oil fry the flour with a little salt and stirring.
Add some of boiling beans in the pan. Stir well and as a homogeneous mixture poured it into the beans.
Beans boil for another 15 minutes. and ready. Sprinkle with chopped parsley.