Stewed Potatoes with Beans
A hearty, colorful dish without meat. Absolutely delicious. Stewed Potatoes with Beans is very nourishing and makes a complete lunch or dinner. You can adjust the amount of water depending on how thick you want the dish to be. Suitable for fasting.
Updated : 21 May, 2026
Easy
About 30 min.
Ingredients
200 grams
Bean
800 grams
Potato
70 grams
Onion
180 grams
Carrot
3 tablespoon
Vegetable oil
1 tablespoon
Tomato paste
200 grams
Tomato
7 grams
Garlic
1
Laurel leaf
to taste
Greens
to taste
Salt
to taste
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you stew potatoes with beans? Soak the beans in advance. To do this, cover them with cold water and leave them, preferably overnight. Then rinse the beans, cover them with fresh water, and boil them until fully cooked. This will take about 50-60 minutes.
Step 2
Prepare all the other necessary ingredients from the list. Wash the potatoes and carrot under running water with a brush and peel them. Wash and dry the tomatoes. Peel the garlic and onion.
Step 3
Drain the cooked beans in a colander to remove excess liquid. Rinse the herbs under running water and pat them dry.
Step 4
Cut the potatoes. What is the best way to cut them? It all depends on your preference. If you make large pieces, they will take longer to cook. I usually cut the potatoes into medium pieces, about half the size of a matchbox.
Step 5
Cut the carrot into batons. You can also use a coarse grater, whichever way is more familiar to you. I like to be able to taste the carrot in the finished dish, so I usually cut it by hand.
Step 6
Next comes the onion. Cut it in half, then slice it into half-rings or cubes.
Step 7
If you like, you can peel the tomatoes before cooking. To do this, make a cross-shaped cut in the skin and pour boiling water over them. Leave them like that for 1 minute, then drain the water and remove the skin. I usually do not do this and cook the tomatoes as they are. Cut the tomatoes into small cubes.
Step 8
For this dish, it is best to use a cauldron or a pot with thick sides and a thick bottom. Pour vegetable oil into the pot and heat it over high heat. Add the onion and carrot to fry. Stir from time to time so they do not burn. Fry for about 1-2 minutes. Make sure no moisture gets into the oil, otherwise it will splatter.
Step 9
Next, add the tomato paste to the pot. At this stage, you can use crushed tomatoes instead, or skip the paste entirely and in that case double the amount of fresh tomatoes. I do not mind tomato paste, so I add it.
Step 10
Then add the tomatoes to the pot. Mix everything thoroughly, reduce the heat slightly, and simmer the vegetable base for about 5-10 minutes, stirring occasionally. The tomatoes should release juice, so the vegetables will not burn. Add salt and your favorite dried seasonings. I usually use a pinch of dried basil and also add about half a dessert spoon of sugar if the tomatoes are not very sweet, which often happens out of season.
Step 11
Important. If your tomatoes did not release juice, you can pour a little boiling water into the pot. 1-2 tablespoons will be enough. Then add the potatoes to the other ingredients.
Step 12
Pour in enough water so it rises 1-2 cm above the potatoes. Mix everything very well and turn the heat to high. Bring the water to a boil, then reduce the heat to medium and stew the potatoes under a closed lid until done. This will take about 15-20 minutes, depending on the type of potato. To check whether the potatoes are ready, pierce a piece with the tip of a knife. If it goes in easily, the potatoes are done.
Step 13
At the final stage, add the beans, bay leaf, and finely chopped garlic to the potatoes. Mix everything again and cook under a closed lid for about 5 more minutes. Instead of chopping the garlic, you can crush it in a garlic press. Place the bay leaf so it is easier to remove later. Once it has given off its aroma, it is no longer needed in the dish.
Step 14
Chop the fresh herbs into small pieces and add them to the pot. Remove the finished dish from the heat and let it rest under the lid for a while, at least 10 minutes. When serving, sprinkle the stewed potatoes with beans with black pepper or allspice to taste.
Step 15
With the specified amount of ingredients and water, the result is a rather thick dish. In this form, it is an ideal side dish for meat or poultry.
Step 16
Can you make the dish more liquid? Add a little more water in step 12 and you will get stewed potatoes in the form of a very thick soup or a vegetable stew with potato-and-bean gravy. In this form, it is good to serve it as a dish on its own.
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