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–+ servings
Smoky Beans Stew recipe Mancare de fasole iahnie de fasole cu afumatura

Smoky Beans Stew

A hearty, smoky vegan beans stew made with creamy white cannellini beans, smoked tofu, and warming paprika. Comforting, nourishing, and ready in under an hour.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 4

Ingredients 

  • 2 cans white cannellini beans 400g each
  • 1 block smoked tofu ~300g
  • 1 onion
  • 1 carrot
  • 1 bell pepper
  • 250 ml tomato paste
  • 2 Tbsp oil
  • 4 bay leaves
  • 1 tsp thyme
  • 1 Tbsp sweet paprika
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • fresh herbs for serving

Instructions

  • Chop the carrot, onion, and bell pepper into small pieces. Drain the water from the cans of beans.
  • Heat the oil in a pan and add the chopped vegetables. Saute for a couple of minutes.
  • Add a bit of salt, pepper, and the rest of the spices. Pour in 1 glass of water and let the vegetables simmer for 10 minutes on low heat.
  • Add the beans and stir to combine.
  • Stir in the tomato paste and the smoked tofu, cut into strips about half a centimeter thick.
  • Cover with a lid and, if needed, add a bit more water. Let everything cook for 10-15 minutes on medium heat.
  • Serve with chopped fresh herbs on top.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days; the flavor deepens overnight. Reheat gently with a splash of water. Serve over rice, with crusty bread, or alongside a fresh salad.