Red Kidney Bean Stew
A thick, well-spiced kidney bean stew simmered until the beans turn creamy and the broth reduces into something rich enough to eat with just a spoon.
Simmering dried kidney beans low and slow, rather than relying on canned ones, gives this stew a naturally thick, creamy broth without any added flour. A base of onion, garlic, and warm spices builds flavor while the beans soften over the better part of an hour. Serve it on its own or spooned over rice.
Ingredients
Method
Tap a number to mark a step doneDrain and rinse the soaked kidney beans, then set aside.
Heat the olive oil in a large pot over medium heat, add the onion, and cook for 6 minutes until softened.
Stir in the garlic, tomato paste, cumin, and smoked paprika, and cook for 1 minute until fragrant.
Add the kidney beans and vegetable broth, bring to a boil, then reduce the heat and simmer for 75 minutes, stirring occasionally, until the beans turn creamy and tender.
Season with the kosher salt, tasting and adding a splash more broth if the stew is too thick.
Ladle the stew into a white bowl and top with fresh parsley before serving.
Kitchen note
Soak the dried beans for at least 8 hours before cooking, since this shortens the simmering time considerably and helps them cook through evenly.
