Bean stew has a long history on Bulgaria's Black Sea coast, where it once gave salt workers the energy for a hard day's work. Today it cooks fast, with beans soaked the night before, so it's ready in time for lunch. Thick, rich and filling, it's a good choice for a simple weekday meal.

1 h 20 minprep 20 min · cooking 1 h
4 servingsLunch
Easydifficulty
320 kcalper serving

Ingredients

  • 500 gdried beans, soaked the night before
  • 2onions
  • 1carrot
  • 1red bell pepper
  • 3 clovesgarlic
  • 4 tbspvegetable oil
  • 2 tbsptomato paste
  • 1 tspsweet paprika
  • 1 tspsavory (chubritsa)
  • 1 tspfresh mint, chopped
  • 1.2 lwater
  • to tastesalt and black pepper

Method

  1. Boil the soaked beans

    Drain the beans that have soaked in cold water overnight, then put them in a pot with 1.2 litres of fresh water. Bring to a boil on high heat, then turn the heat down and simmer for 25-30 minutes, until the beans are soft but still hold their shape.

    Bean stew — Boil the soaked beans

  2. Fry the vegetables

    Finely chop the onions, dice the carrot small, and finely chop the pepper. Heat the oil in a wide pan and fry the onions on medium heat for 5 minutes, until they turn clear, then add the carrot and pepper for another 5 minutes.

    Bean stew — Fry the vegetables

  3. Add the seasoning

    Turn the heat down, then add the crushed garlic, the paprika and the tomato paste. Stir quickly for 1 minute so the paprika doesn't burn, then pour in a ladleful of the water from the beans.

    Paprika burns fast — keep it in the pan no more than 1 minute, or it will turn bitter.

    Bean stew — Add the seasoning

  4. Combine the beans and vegetables

    Tip the fried vegetables into the pot with the beans, along with the liquid from the pan. Stir well and bring back to a boil on moderate heat.

    Bean stew — Combine the beans and vegetables

  5. Simmer until it thickens

    Turn the heat right down and let the stew simmer, covered, for 20-25 minutes, until the sauce thickens on its own. Stir once halfway through so it doesn't stick to the bottom.

    Bean stew — Simmer until it thickens

  6. Season and finish

    Season with salt, black pepper and savory, stir, then cook for another 5 minutes uncovered to let the sauce set. Take it off the heat and sprinkle with fresh mint before serving.

    Bean stew — Season and finish

How to serve it

Serve hot, with a slice of fresh bread and a hot pepper or pickles on the side.

Good to know

Bean stew is part of traditional Bulgarian meat-free cooking and is most often made during religious fasts, when meat is off the menu.

Per serving (approx.): 320 kcal · protein 14 g · fat 10 g · carbs 45 g