Hearty Tomato & Bean Stew with Paprika
A rich, thick tomato-based bean stew with paprika, onions, and garlic. Made from canned beans for a quick, meat-free dinner.
- Time
- 25 min
- Serving
- 474 kcal
- Ingredients
- ≈ $1.76
- Protein
- 24 g
Ingredients
- 1 Canned red beanspack 400 g ≈ $1.10 300 g
- 2 Canned tomatoespack 400 g ≈ $1.30 160 g
- 3 Onions≈ $1.60 per kg 70 g
- 4 Garlic≈ $10.00 per kg 6 g
- 5 Paprika 2 g
- 6 Sunflower oil 10 ml
- 7 Parsleypack 50 g ≈ $1.50 8 g
- 8 Salt 1 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Drain and rinse the beans; finely chop the onion3 and garlic4.
Heat the oil in a pan, sauté the onion3 for 5 minutes until soft.
Add the garlic4 and paprika, cook for 30 seconds.
Pour in the tomatoes, season with salt and pepper, and simmer for 7 minutes until thickened.
Add the beans and cook for 8–10 minutes on low heat until the sauce is dense.
Stir in the parsley7 and remove from heat.
Tips
- Why it works
- Fry the onion for 5 minutes until soft, otherwise it will taste bitter and the sauce will lack depth. Add the garlic only after the onion, so it does not burn within 30 seconds.
- Substitutions
- Replace the paprika with 1 teaspoon of tomato paste for thickness. Swap the onion for diced potato (100 g) for a heartier stew.
- Common mistakes
- If the sauce does not thicken within 15 minutes of stewing, add 1 teaspoon of flour or starch dissolved in water. A smell of burnt garlic means you left it too long.
- Storing and reheating
- Keeps for 4 days in the fridge. Reheat over medium heat for 5 minutes with a lid, adding 20 ml of water. Do not freeze, the sauce will separate.
- Serve with
- Serve with boiled rice or coarse-grain bread. Works as a main dish for a lean weekday dinner.
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