White Bean Stew
- Uncooked White Beans 300 g
- Carrots 2 med
- Onion 1 med
- Cloves of Garlic 4 med
- Vegetable oil 90 g
- Paprika 2 tsp
- Spearmint 1 tsp
- Salt 1 tsp
- Tomatoes 2 med
- Bellpepper 1 med
Soak the beans in a pot for 3 - 4 hours or better overnight. Change the water so that it covers the beans and transfer the pot to a hob to boil. Once the water boils, drain the beans and add new water just an inch over the beans and leave to boil again.
Dice the carrots and onions and add half in the pot. Add the diced bell pepper, diced garlic, the spearmint, and half the vegetable oil. Leave the beans on low until fully cooked. It usually takes about an hour and a half. Just before the beans are cooked add the diced tomatoes and salt.
In a dry pan add the leftover oil. Once hot, cook the other half of the onions and carrots and add the paprika. Stir for about 20 - 30 seconds, just until the paprika blooms and then add to the pot with the beans. Stir it in and leave to simmer for a minute before taking it off the hob.