This bean recipe with aubergines It is easy to make and delicious. It is ideal for any time of the year, since it provides a large amount of energy. It is a stew of beans with aubergines typical of Asturias, an autonomous community in the north of Spain with a very rich and abundant gastronomy.
Keep reading and discover in RecipesFree the step by step that we share to teach us how to make beans with eggplant in a very simple and practical way step by step with photos.
4 diners 2h 30m Main course Medium difficulty Additional features: Cheap cost, Stew, Spanish recipes, Asturian recipes Ingredients:
- 1kg cooked pint bean or 400g dried (raw) pint bean
- 1 medium-sized eggplant
- 130 grams of mushroom
- 100 grams of mushrooms
- 50 milliliters of olive oil
- dried basil
- 1 pair of bay leaves
- 1/5 onion
Steps to follow to make this recipe: 1
If we have chosen to cook the beans instead of buying them from the boat, we must soak for 4 to 6 hours 400 grams of dried beans. Over time, we cook them with a pinch of salt and a dash of olive oil, first over high heat until it begins to boil and then lower the heat so that they are done slowly. The cooking time of the beans can range from 1 hour and a half to 2 hours, it all depends on the quality of the bean, the thickness of the skin and the soaking time.
In my case, the bean had very thin skin, so it took no more than 4 hours to soak and 1.5 hours to cook. In any case, we must know that the longer the soaking time, the shorter the cooking time. Of course, the bean will release less starch and therefore the broth will be less thick, it is a matter of trying. These 400 grams of dried beans once cooked will give us approximately 1 kg (the image is only a sample of the stew of beans with cooked aubergines, it is not all that comes out).
If you are running out of time instead of taking them from a pot, they can be cooked the night before, in which case leave the beans in their broth in the fridge. That said, we continue, so once we have the cooked beans, drain them and reserve.
Now we have to wash and cut the vegetables into cubes, neither too big nor too small, and put them to sauté with the olive oil in a large pot to continue with the recipe for beans with aubergine. We fry with a little water if necessary so that they do not burn.
Once the vegetables are poached, add the beans, a little water, just enough without completely covering it, a pinch of salt, a pinch of basil and a couple of bay leaves. Bring to a boil and when it has started to boil, lower the heat and cook the bean stew with aubergines for 15 more minutes.
Trick: A trick, if a stew (either this or any other) is brothier than you would like, add breadcrumbs until you get the desired density. It can be made with flour too but the flour can leave lumps and the breadcrumbs do not leave.
You can now enjoy this traditional dish, a stew of beans with aubergine and delicious mushrooms, perfect to accompany with a slice of homemade bread for example or a little loose white rice.
If you liked the recipe of Beans with aubergine, we suggest you enter our Bean Recipes category. You can also visit a selection of the best Spanish recipes and Asturian recipes.