Albanian Bean Stew

local_grocery_store Ingredients

• 2 cups white beans, soaked overnight and drained
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 tablespoons tomato paste, none
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth, none
• 1 bay leaf, none
• 1 teaspoon chili flakes, optional
• to taste salt, none
• to taste black pepper, none
• for garnish fresh parsley, chopped

restaurant_menu Method

1. 1.In a large pot, heat a splash of oil over medium heat. Add onions, garlic, carrots, and celery, and sauté until softened.
2. 2.Stir in tomato paste and cook for a couple of minutes.
3. 3.Add the soaked beans, diced tomatoes with their juice, vegetable broth, bay leaf, and chili flakes if using. Bring to a boil.
4. 4.Reduce heat to low and simmer, covered, for about 2 hours or until the beans are tender.
5. 5.Season with salt and pepper to taste. Remove the bay leaf before serving.
6. 6.Serve hot, garnished with fresh parsley and a side of crusty bread.

lightbulb_outline Tips

• chevron_rightFor a richer flavor, consider adding a rind of Parmesan cheese during the cooking process.
• chevron_rightIf you're short on time, canned white beans can be used instead of dry beans, just reduce the cooking time accordingly.