White Beans Stew

Served with pickled cauliflower and flat bread

When it comes to beans, cultural differences are at their highest. We had a hard time in US trying to find the kind we used in Romania. There are so many varieties of it. Romanians and Eastern-Europeans commonly use the broad beans. For this recipe, we used dry white broad beans (or fava beans for the US readers). It may seem insignificant, but it is very important to choose the right kind for getting the right taste. If you use US red beans, your dish will get a glorious Mexican flavor. 

White beans stew (iahnie de fasole) is a very popular dish in Romania. The recipes don't vary much. The only difference between recipes is the amount of thyme each cook uses. I didn't use any, as I prefer the fresh taste of parsley associated with the pungent taste of garlic. It is not only tasty and filling, but it is also high in fiber, high in protein, and naturally low in fat, sugar, and sodium.

Ingredients (for 8 people):

- 500 g of dry white beans
- 3 medium onions
- 1 large carrot
- 1 bunch of parsley
- 8 cloves of garlic
- 2 laurel leaves
- 2 spoons of tomato paste
- 1/2 cup of vegetable oil / chicken fat
- salt
- fresh pepper
 - dry or fresh thyme
- sweet chili powder



White Beans Stew - The Kitchen Experience

1. The day before, soak the dry beans in cold water. The next day they will be softer and will double or triple in size, depending on how dry they were.

2. Drain the water, then add again clean water and boil. When it starts boiling, discard the water, and add clean water again and also a leaf of laurel.

Before discarding the water the second time

3. Until the beans start boiling again, chop the onions, 4 cloves of garlic, and the carrot, then stir them fry in a non-stick pot until they turn golden.

Don't chop them very thinly.

Use a non-stick pane.

4. Drain again the boiling beans, then add them to the mixture above, together with two cups of clean hot water. Add another laurel leaf for a better taste. Make sure the water covers the beans, but not too much, as you will end up having too much sauce. Boil until beans become tender.

5. When you are sure they are well-done, add the salt, pepper, and tomato paste. Turn the stove to the minimum and let them stew. If needed, add more hot water.

6. 5 minutes before turning the stove off, add the chopped parsley and the other 4 cloves of garlic. You can also add sweet chili powder and/or thyme.

This is what it looks like when it's done.

You can have it with any kind of pickles and polenta. Enjoy!