How to cook
Vegan Beans Stew in a Multicooker - very tasty during fasting, for Christmas Eve or any other time.
The beans are soaked in advance for 2-3 hours in water.
Put beans in the pot of the multicooker, along with water (2 fingers above the beans) and start the BOIL program. Leave the beans to reach a boiling point and leave them to boil for 5 minutes.
Remove the pot, pour the beans into a colander and strain them. Put them back into the pot and add water again. Start the BOIL program again.
I recommend changing the water for the beans twice, so there is no stomach discomfort! After changing the water again, finely chop the leeks and lightly fry them with the fat in the multicooker (FRY program).
Sprinkle paprika and add hot water (about 2 1/2 liters). Return the beans into the multicooker and start the STEW program. Close the lid. Repeat the program one more time, if needed. 15 minutes before the end of the program, check whether the beans are fully cooked.
When the beans are fully cooked, add the pureed tomatoes, spearmint and savory herb. Only now add the salt! Close the lid to boil for 5 minutes.
During this time, beat the flour with a little cold water. Open the lid of the multicooker, taste them, in order to see if more salt is necessary and then add the sifted flour for thickening. Leave the vegan beans to boil slightly, until the program is finalised.
Serve the bean stew sprinkled with chopped green spices (spearmint or parsley).