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Beans stewed with tomato paste

Stewed Beans in Tomato Sauce

A simple, filling, tasty dish that'll win you over from the very first spoonful! It's very hearty and makes a great meat substitute. A very budget-friendly little recipe. Easy and pretty quick to make.

Marisha

Recipe author

Composition / ingredients

Servings:

Beans (canned in a jar works too — those don't need boiling)

250

Onion (medium)

Tomato paste

Garlic (or garlic powder)

Dill (dried works too, but use half as much as fresh)

Sunflower oil (or any vegetable oil)

Salt (scant)

Paprika (ground red)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 12 g

Fats 18 % 9 g

Carbohydrates 57 % 28 g

254 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Boil the beans until tender. Don't drain the cooking water. At the end of cooking, salt them — adding half the amount of salt listed in the ingredients.
Step 2:

Dice the onion.
Step 3:

Add the onion to oil heated in a deep skillet or saucepan and fry until golden.
Step 4:

Add the paprika and finely chopped garlic to the fried onion.
Step 5:

Add the boiled or canned beans along with their cooking liquid, enough to cover the beans by at least 1.5–2 cm. Simmer, covered, for 10 minutes.
Step 6:

Add the tomato paste and salt, stir, and simmer until the beans thicken.
Step 7:

Stir in the dill.