Bean Stew with Zucchini and Peppers

Bean Stew with Zucchini and Peppers - Photo By Thanasis Bounas
Bean Stew with Zucchini and Peppers - Photo By Thanasis Bounas

Ingredients

  • 500g beans
  • 1 medium carrot, sliced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 onion, finely chopped
  • Salt
  • Pepper
  • Sweet paprika
  • Olive oil

Instructions

  1. Prepare the Beans:
    • Place the beans in a large bowl, cover with plenty of water, and soak overnight.
    • Drain the beans and transfer them to a pot.
  2. Cook the Beans:
    • Add the onion and enough water to just cover the beans, plus a little extra.
    • Bring to a boil over high heat, then reduce to medium heat and simmer for 1 to 1.5 hours until the beans begin to soften.
  3. Add the Vegetables:
    • Once the beans have cooked for about an hour and are tender, add the carrot, bell pepper, zucchini, salt, pepper, paprika, and olive oil.
  4. Simmer Until Done:
    • Continue cooking for another 30 minutes or so, until the vegetables are tender, the beans are fully cooked, and the broth has thickened to a creamy consistency.
    • Check occasionally and add hot water if needed to prevent the beans from drying out.

A Bowl of Comfort

This hearty bean stew with zucchini and peppers is a delicious and wholesome dish, perfect for warming up on cool days. Its rich flavors and creamy texture make it a comforting meal that’s both nutritious and satisfying. Enjoy every spoonful!

Bean Stew with Zucchini and Peppers - Photo By Thanasis Bounas
Bean Stew with Zucchini and Peppers – Photo By Thanasis Bounas




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