Today I decided to share another heirloom recipe with you, fellow dumplings. This is my great-grandmother’s bean stew. She used to add “rántás” or slurry to the stew to make it thick. For this, you basically have to heat up a half cup of oil, then remove it from heat, mix in flour but make sure it doesn’t burn, then just add it to your stew while cooking. Meanwhile, the wax beans become rich in flavor and texture as it cooks slowly in veggie broth.
Paprika Wax Bean Stew
- 2 cups yellow wax beans
- 2 cups green beans
- 3 tbs olive oil
- 1 medium onion, diced
- 1 medium garlic, minced
- 1 medium yellow bell pepper, sliced
- 1 liter veggie broth
- to taste salt, pepper
- 2 tsp sweet paprika powder
- to taste vegan sour cream
1. In a wide bottomed pot, sauté the onions on oil until translucent. Remove pot from heat and stir in the paprika powder.
2. Place the pot back over heat and add the chopped beans and minced garlic. Season with salt and pepper and stir.
3. Add the yellow pepper slices after few minutes.
4. Finally, add the veggie broth to the pot and if needed, enough water to cover the beans. Bring everything to a boil, then reduce heat for simmer and put a lid on the pot. Cook until beans become tender.
If you decide to add slurry to your stew, heat up half cup of oil for the traditional version, but if you’d like something healthier use water or veggie broth. Bring it to a boil then whisk in about 5 tsp flour. Quickly remove it from heat while whisking so it won’t get burned. Add it to the soup before removing from heat. Let it rest for a while to thicken.
Serve it with sour cream on side.
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Photo: Imola Toth