Yesterday I did another version of my bean stew and this time I kept it strictly vegetarian. I also used chili con carne as an inspiration, so I threw in some paprika and some peppers. It turned out pretty good!
- 1 cup 13 bean soup mix
- 1 onion
- 3 sliced bell peppers (frozen or fresh)
- 1 table spoon tomato paste
- 2-3 bay leaves
- I started out by soaking some 13 bean soup mix. After that I started warming some oil in a pot and when the oil was slightly smoky I added about a tablespoon of paprika. I then added a diced onion and 2 or 3 bay leaves and let it cook down with a bit of water and a bit of salt. When the onion was soft I added a bag of frozen sliced 3 colors bell peppers (green, red and yellow), if you have fresh ones those will work as well, just slice one pepper of each color. Here red and yellow fresh peppers cost an arm and a leg, so I substitute with frozen ones. Then I added my bean soup mix and about a table spoon of tomato paste. Finally I covered everything in hot water and let it simmer for a couple of hours. Add salt only towards the end of the cooking process, it should help with cooking the beans. I served hot with a bit of extra virgin olive oil, pepper and homemade bread made following this recipe for pretzel rolls.
- I made the stew well in advance so it had time to rest and all the flavors could come together. I think legumes stews in general taste much better if you leave them the time to cool down. When it was time to serve I just warmed it up. If resting made the stew too thick (as if there was something as too thick bean soup) just add a bit of water so that you can warm the soup up, without it sticking to the pot or burning.