Red Bean Stew
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  • Ingredients 1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water 2 tablespoons extra virgin olive oil 1 medium or large onion, chopped 6 garlic cloves, minced 2 carrots, peeled and chopped 1 large or 2 small green bell peppers, cut in small dice 2 tablespoons sweet Hungarian paprika 2 tablespoons tomato paste 1 bay leaf   Salt 1 teaspoon oregano   Pinch of cayenne 2 tablespoons red wine vinegar ½ teaspoon sugar   Freshly ground pepper ½ cup minced fresh parsley, or a combination of parsley and dill ½ cup drained yogurt for topping



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