Braised Beans
Hearty braised beans in a thick tomato sauce with sautéed onion and carrot, garlic and smoked paprika — a simple, comforting dish from a classic Ukrainian recipe that works equally well as a side dish or a standalone dinner.
Ingredients
- red kidney beans300 g
- onion1 pcs
- carrot1 pcs
- tomato paste3 tbsp
- garlic3 cloves
- smoked paprika1 tsp
- oil2 tbsp
- salt1 to taste
- black pepper1 to taste
- parsley15 g
Instructions
Sort through the beans, rinse them, and soak in cold water overnight (at least 6–8 hours).
Drain the water, cover the beans with fresh unsalted water, and simmer over low heat until tender, 40–50 minutes, topping up with hot water as needed.
Heat oil in a skillet, add the chopped onion and grated carrot, and sauté over medium heat until soft, 5 minutes.
Add the tomato paste, stir, and cook for another 3 minutes to mellow out its sharp acidity.
Add the cooked beans to the vegetables along with a little of the cooking liquid, and stir to combine.
Season with minced garlic, smoked paprika, salt, and black pepper to taste.
Cover and simmer over low heat for another 15 minutes to let the flavors meld. Sprinkle with chopped parsley before serving.
More recipes
Borsch
Rich ruby-red borsch made with pork broth, stewed beets and fresh cabbage, served hot with sour cream, garlic and fragrant garlic bread rolls.
Kyiv Borsch
The richest of all borschi: a hearty broth made from beef and lamb, beetroot braised with meat, beans, tart apples, and a fragrant garlic-and-lard dressing made according to an old Kyiv recipe.
Lviv Borsch
A hearty beef-broth borsch with smoked sausages — a signature Galician dish served hot with sour cream and fresh herbs.
Poltava-style borsch with galushky
A rich beet borsch made with chicken or duck broth and delicate buckwheat flour galushky — a signature dish of Poltava cuisine.