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Vegan Red Bean Stew

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Vegan Red Bean Stew
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Preparation
20 min.
Cooking
20 min.
Тotal
40 min.
Servings
2
"Put away the steaks and come see how to prepare vegan red bean stew - easy and delicious"

Ingredients

  • red beans - 0.95 lb (425 g) canned
  • red onion - 1 onion
  • spring onions - 2 stalks
  • garlic - 3 - 4 cloves
  • carrots - 2 pcs.
  • celery - 2 stalks
  • red peppers - 1 pc. (large)
  • parsley - 3 tbsp. (fresh, chopped)
  • dried spearmint - 2 tbsp. (or by taste)
  • black pepper - by taste
  • salt
  • sugar - 1 tbsp.
  • tomato puree - 2/5 cup (100 ml)
  • paprika - 1/2 tsp.
  • cayenne pepper - by taste, flakes
  • oil - about 2/5 cup (100 ml)
  • water - 4/5 cup (200 ml)
measures

How to make

Chop the vegetables without the garlic and stew them in the oil, until done and add two pinches of salt.

Add the tomato puree, sugar, finely grated garlic and paprika and cook over medium to low heat for about 7-8 minutes.

Strain the beans from the liquid in the tin or jar and add them to the finished sofrito along with 4/5 cup (200 ml) of water. These beans should remain thick, but if you prefer making them into a soup, add more water.

Add the spices and cook briefly, until the water evaporates slightly.

Note: You can boil the red beans yourself if you don't have any canned ones.

Soak them in water overnight, then strain and pour a fresh water. Do not add salt while boiling.

Have a beautiful and festive evening!

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