Hearty Uruguayan Bean Stew

local_grocery_store Ingredients

• 1 cup Dried white beans, soaked overnight
• 2 tablespoons Olive oil
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 Carrot, diced
• 1 Bell pepper, diced
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 Bay leaf
• 2 tablespoons Tomato paste
• 4 cups Vegetable broth
• to taste Salt
• to taste Black pepper, freshly ground
• for garnish Fresh parsley, chopped

restaurant_menu Method

1. 1.In a large pot, heat olive oil over medium heat.
2. 2.Add the chopped onion and minced garlic cloves. Sauté until the onion is translucent.
3. 3.Add the diced carrot and bell pepper. Cook for another 5 minutes.
4. 4.Drain and rinse the soaked white beans, then add them to the pot.
5. 5.Stir in the paprika, cumin, and bay leaf.
6. 6.Add the tomato paste and vegetable broth. Bring to a boil.
7. 7.Reduce heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the beans are tender.
8. 8.Season with salt and black pepper to taste.
9. 9.Serve the stew hot, garnished with freshly chopped parsley.
10. 10.Enjoy your hearty Uruguayan Bean Stew!

lightbulb_outline Tips

• chevron_rightFor extra flavor, you can add some diced bacon or chorizo to the stew.
• chevron_rightServe the stew with crusty bread for dipping.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.