👨‍🍳 作り方

1. 1

   Drain the soaked beans. Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the beans are tender but not mushy. Drain and set aside.

2. 2

   While the beans are cooking, heat the vegetable oil in a separate large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

3. 3

   Add the diced carrots, potatoes, and bell pepper to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

4. 4

   Stir in the minced garlic, dried mint, and sweet paprika. Cook for 1 minute until fragrant.

5. 5

   Add the canned diced tomatoes (with their juice) and the cooked beans to the pot. Pour in the vegetable broth or water. Season with salt and black pepper.

6. 6

   Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 30-45 minutes, or until the vegetables are tender and the flavors have melded. Stir occasionally.

7. 7

   Taste and adjust seasoning if needed. Garnish with fresh chopped parsley or dill before serving.

   💡 プロのコツ: This stew is even better the next day as the flavors deepen.