Fresh Bean Stew
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I saw this recipe on television, in a documentary about culinary traditions from around the world, and this bean dish was prepared by a grandmother from Cyprus. I loved watching the venerable lady cook so much that I had to try it myself.
Ingredients
300 g fresh bean pods
1 carrot
1 large onion
1 small celery stalk
2 garlic cloves
120 ml tomato paste
2 very ripe tomatoes
1/2 bunch parsley
2-3 tablespoons olive oil
salt, pepper
chili
How to prepare fresh bean stew
- Sauté the finely chopped onion, chopped celery, and carrot cut into half-rounds in hot oil. When the onion softens, add the crushed garlic and sauté for 1 more minute.
- Deglaze with tomato paste, then add the peeled tomatoes diced small (or blended). Add the beans and about 4 cups of water. Season with salt and pepper to taste, and optionally some chili if you want it spicy. Let it simmer over medium heat for about 40-50 minutes until the beans are well cooked.
- About 10 minutes before the dish is ready, add the chopped parsley.
- Serve warm or cold, drizzled with a little olive oil, with red onion and fresh bread.
Sautéing the vegetables
Simmering the stew
