Vegan Bean Stew

This recipe was automatically translated from Romanian. View original here
Vegan Bean Stew

I make the bean stew recipe in various variants, the indispensable ingredients are usually onions and tomato paste (peppers) - after I crave it and I can add some sausages, cream sausages, peppers, carrots, sour cream, tarragon. That's what I learned here in Romania and I really appreciate tarragon only in combination with beans.

Now I show you the simplest option, fasting / vegan - without meat and other additives.


Dried white beans
500 g
+ 2 laurel leaves
White onion
1 piece
Tomato paste
1 tbsp
I use sweet pepper paste for a more intense tomato color and better taste
Bell pepper
1 piece
2 pieces
or canned chopped tomatoes
Sunflower oil
50 ml
Dried herbs(parsley, dill, etc)
1 tsp
ground black pepper and tarragon, I recommend you do not omit them
1 tsp
to taste

Step by step


The first and longest step is to boil the beans.

You can soak it in water overnight and the 2nd day it will boil much faster and better. I usually boil 3-4 times more water than beans, add bay leaves, 2 tablespoons of oil and a whole raw onion.

Here I boiled it for 5 hours in a multicooker, not soaked with 2 bay leaves.


When the beans have boiled and about an hour before the food is ready, start eating.

Heat the oil in a pan, add diced or julienned onions and leave for 2 minutes.


Then add the diced pepper or julienne, mix well and cook together for about 5 minutes.


Now add the diced tomatoes, mix and leave for another 5 minutes on medium heat.


Add the pepper / tomato paste - I prefer the pepper paste. I buy the sweet one from the Arab stores or from the international products department at Carrefour.

Mix well and leave for another 2 minutes.


Now add the boiled beans, I add it with a little juice.

This is to boil it a little more in this vegetable sauce and to have the juice. Do not pour it with all the water in which it boiled, add the juice just enough to dissolve the sauce formed.


Mix well and when it starts to boil, turn down the heat and leave for about 20-30 minutes.

During this time, the beans will penetrate with the aromas of the vegetables, the sauce will decrease a little and will thicken.


Season with salt, add a little ground black pepper, dried herbs (here parsley and tarragon).

Mix well, let it boil for another minute and turn off the heat.


I like to leave it in the pan without fire, for about 10-15 minutes, to "calm down" and then penetrate it, I serve it simply, with bread or polenta.


And definitely with some pickles, here I have the Marinated Tomatoes , directly from my mother.

Good appetite!

Quantity: 1 kg (3-4 servings)
Prep time: 45 min
Difficulty: easy
Ready in: 120 min
Publish date:

Receive new recipes on email


No comments yet. Be the first to post one!