Traditional recipes

Bean stew (fasting)

Bean stew (fasting)

We wash the beans and put them in cold water the night before. This way the beans will boil much easier.

The next day we drain the beans from the water in which it was, we put the water again and we boil the beans. We change the water a few times.

Peel an onion, wash it and finely chop it.

We clean the carrots, wash them and cut them in half lengthwise and then the rounds.

Put the ulcer in a pan and cook the onion together with the carrots until soft.

Add the beans (drained), bay leaves, thyme and warm water to cover the beans. Let it simmer until the beans have boiled (it is soft). If necessary, add a little more water.

Add the tomato juice, dill, salt and pepper to taste. Let simmer for another 5 minutes.

Serve hot with hot polenta and some pickles next to it :)

We served it with red cabbage.

Fasting fried beans: ingredients and preparation


  • 3 canned beans (in their own juice, in tomato sauce or in chili sauce) of 400 grams each (you can use several varieties of beans: white, red or variegated)
  • 3 onions
  • A carrot
  • A parsnip
  • A small piece of celery
  • 500 ml of tomato juice
  • 3 bay leaves
  • 2 tablespoons sunflower oil
  • Salt and pepper to taste
  • A bunch of finely chopped dill

Method of preparation:

Peel a squash, grate it and squeeze the juice. Peel an onion and finely chop. Put a high pan with a thick bottom on the fire, add 2 tablespoons of oil and put the onion to harden, together with a pinch of salt.

Leave it on the fire until it becomes glassy, ​​then put the grated carrot, parsnip and celery on it. Mix well and leave on the fire until the vegetables are soft. Quench everything with tomato juice and a cup of warm water. Now add the bay leaves to the pan.

If you like to eat spicy, you can also add a little chili powder or hot sauce. Bring to the boil until the sauce thickens. If you don't like the pieces of vegetables, you can blend them until you get a thick sauce. If, on the other hand, you don't mind, toss the rinsed beans with water and drain well.

Mix well and leave on medium heat for about 10 minutes. The beans should not be boiled, but only slightly heated in the vegetable sauce. At the end, add as much salt and pepper as you think is needed, continue to stir so that the beans do not stick to the bottom of the pan and turn off the heat. All you have to do is put the chopped dill and mix lightly.

Let the flavors blend for a few minutes, then put a generous portion of beans as good as at home, accompanied by the indispensable pickled cucumbers or, why not, with capsicums baked in vinegar. A delight!