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Red Bean Stew

Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Ingredients

  • 1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water
  • 2 tablespoons extra virgin olive oil
  • 1 medium or large onion, chopped
  • 6 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 1 large or 2 small green bell peppers, cut in small dice
  • 2 tablespoons sweet Hungarian paprika
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • Salt
  • 1 teaspoon oregano
  • Pinch of cayenne
  • 2 tablespoons red wine vinegar
  • ½ teaspoon sugar
  • Freshly ground pepper
  • ½ cup minced fresh parsley, or a combination of parsley and dill
  • ½ cup drained yogurt for topping
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      354 calories; 6 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 21 grams dietary fiber; 6 grams sugars; 21 grams protein; 3 milligrams cholesterol; 612 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
  2. Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
  3. Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
  4. Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
  • Advance preparation: This stew tastes best a day after it is made, and even better two days later.

1 hour 30 minutes

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