Bulgarian White Bean Stew

Name: Bulgarian White Bean Stew
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6 servings
Cuisine: Bulgarian
Ingredients: 500 g dried white beans, soaked overnight; 2 l water; 2 bay leaves; 1 dried red chilli; 2 medium onions, chopped; 2 medium carrots, diced; 1 red pepper, diced; 80 ml sunflower oil; 2 tbsp tomato paste; 3 medium tomatoes, grated; 1 tbsp paprika; 1 tsp dried savory; 1 tbsp dried mint; to taste salt; 2 tbsp parsley, chopped

🍳 CookingБГ

Prep20 min

Cook110 min

Total130 min

A thick stew of white beans cooked with onion, carrot, pepper and tomato and finished with paprika, savory and dried mint — the everyday Bulgarian lenten pot, and one of the dishes on the Christmas Eve table.

Ingredients

Serves:6

500 g dried white beans, soaked overnight
2 l water
2 bay leaves
1 dried red chilli
2 medium onions, chopped
2 medium carrots, diced
1 red pepper, diced
80 ml sunflower oil
2 tbsp tomato paste
3 medium tomatoes, grated
1 tbsp paprika
1 tsp dried savory
1 tbsp dried mint
to taste salt
2 tbsp parsley, chopped

Nutrition (estimated)

high confidence

296kcal · per serving

10.4g

Protein

34.7g

Carbs

14.6g

Fat

Recipe total: 1776 kcal · P 62.7g · C 207.9g · F 87.4g

Estimated from 14 of 15 ingredients

Approximate estimate, calculated from the ingredients.

Steps

1
Drain the soaked beans, cover them with cold water in a large pot, bring to the boil and boil for 5 minutes, then drain and discard the water — this makes the beans easier to digest.
2
Return the beans to the pot with the 2 l of fresh water, the bay leaves and the chilli and simmer gently, partly covered, for 60–80 minutes until tender but whole; a hard boil splits the skins.
3
Meanwhile soften the onions, carrots and pepper in the oil over medium-low heat for 10–12 minutes, until sweet and lightly golden.
4
Add the tomato paste and grated tomatoes and cook for 5 minutes until the sauce thickens, then take off the heat and stir in the paprika — over direct heat it burns and turns bitter.
5
Tip the vegetables into the beans and add the savory and salt. There should be just enough cooking liquid for a thick stew; ladle off any excess.
6
Simmer together for 20 minutes. Mash a ladleful of beans against the side of the pot and stir it back in — it thickens the sauce without flour.
7
Add the dried mint for the last 5 minutes, then remove the bay leaves and chilli and check the salt.
8
Scatter with the parsley and serve hot. Like most stews, it is even better the next day.

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Questions and answers

How long does Bulgarian White Bean Stew take to make?

About 130 minutes: 20 min prep and 110 min cooking.

What ingredients do you need for Bulgarian White Bean Stew?

15 ingredients: dried white beans, water, bay leaves, dried red chilli, onions, carrots, red pepper, sunflower oil, tomato paste, tomatoes, paprika, dried savory and 3 more.

How many servings does this Bulgarian White Bean Stew recipe make?

6 servings. The servings buttons above the ingredients rescale every amount.

How many calories are in a serving of Bulgarian White Bean Stew?

About 296 kcal, with 10.4 g protein, 34.7 g carbohydrate and 14.6 g fat. This is an estimate from the ingredients, not a lab analysis.

Which diets does this Bulgarian White Bean Stew recipe suit?

It is vegan and gluten-free.

What cuisine is Bulgarian White Bean Stew?

Bulgarian White Bean Stew comes from Bulgarian cuisine.

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