Stewed beans
6 servings
50 minutes
Stewed beans are a simple yet surprisingly delicious dish infused with the spirit of home comfort. Their history traces back to traditional peasant recipes where accessible ingredients were transformed into a nutritious and hearty treat. Tender green beans soaked in the aroma of garlic and paprika gain rich flavor from breadcrumbs absorbing white wine vinegar. Lettuce adds a fresh, light note, while slow cooking makes the texture of the beans soft and velvety. This dish is perfect as a standalone treat or as a side to meat and fish. Stewed beans provide warmth and rich flavor, connecting past traditions with modern culinary accents.
1
Bring a large pot of salted water to a boil, add the beans and baking soda, and cook uncovered for 15 minutes. Drain the water.
- Green beans: 4 kg
- Soda: 0.3 teaspoon
2
Heat oil in a pan, add bread (after cutting off the crusts) and a clove of garlic – and cook, flipping the bread, for a few minutes until it turns golden brown. Remove the bread and garlic from the pan and crush them in a mortar.
- Olive oil: 4 tablespoons
- White bread: 50 g
- Garlic: 1 clove
3
Send finely chopped onion to the pan and cook on low heat, stirring, for 6 minutes until soft. Remove the pan from heat and stir in paprika, then quickly add finely chopped lettuce leaves and beans, and mix well.
- Paprika: 1 teaspoon
- Lettuce: 1 bunch
- Green beans: 4 kg
4
Add vinegar to the mortar, mix with bread crumbs and garlic, and pour everything into the pan. Season with salt to taste. Add 3-4 tablespoons of water. Cook over medium heat for another 15 minutes until the beans are soft – add a little water if the mixture seems too thick: the beans should be stewed, not fried. Serve immediately.
- White wine vinegar: 1 tablespoon
- White bread: 50 g
- Garlic: 1 clove
- Salt: to taste