Saxon-style Red Bean Stew

Ingredients

In this adaptation, the traditional Indian Rajma recipe is transformed into a Saxon-style stew by incorporating Saxon flavors and cooking techniques. The spices are adjusted to create a milder flavor profile, and the dish is made heartier by using a thicker broth. The stew is traditionally served with crusty bread or rice, which is a departure from the typical Indian accompaniments. We alse have the original recipe for Rajma, so you can check it out.

• 2 cups (400g) dried red beans 2 cups (400g) dried red beans
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried red beans in water overnight. Drain and rinse.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the diced carrots and celery to the pot, and cook for a few minutes until slightly softened.
4. 4.
   Stir in the ground cumin, paprika, dried thyme, and bay leaf. Cook for another minute to toast the spices.
5. 5.
   Add the soaked red beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Red beans — Soaking the dried red beans overnight helps to reduce the cooking time and ensures they cook evenly. Make sure to drain and rinse the beans before using them in the recipe.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the stew.
• If you prefer a spicier stew, you can add a dash of cayenne pepper or chili powder.
• Serve the stew with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This stew freezes well, so you can make a larger batch and store it for future meals.

Serving advice

Serve the Saxon-style Red Bean Stew hot, either on its own or with a side of crusty bread or fluffy rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Saxon-style Red Bean Stew in a deep bowl, allowing the vibrant colors of the beans and vegetables to shine through. Drizzle a swirl of olive oil on top for an elegant touch.