Albanian White Bean and Tomato Stew

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This humble, hearty stew is a cornerstone of Albanian home cooking, with tender white beans slow-simmered in a savory tomato and paprika broth. Served warm with crusty bread or cornbread, it's the kind of rustic comfort food that fills the kitchen with an irresistible aroma and tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 44 gCarbs
• 12 gFiber
• 6 gSugar
• 14 gProtein
• 640 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 9 mgVitamin C
• 270 mcgVitamin A

Ingredients

For the stew

• 1 1/2 cups dried cannellini or large white beans, soaked overnight and drained
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 medium carrot, diced small
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon sweet paprika
• 1/2 teaspoon hot paprika (optional)
• 1 dried bay leaf
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 cups water or low-sodium vegetable broth
• 2 tablespoons chopped fresh flat-leaf parsley

For serving

• Crusty bread or warm cornbread
• Finely diced raw white onion
• Extra-virgin olive oil for drizzling

Directions

1. Drain the soaked beans, rinse well, and place in a large pot covered with 6 cups of fresh water. Bring to a boil, reduce heat, and simmer gently for 40 to 50 minutes until the beans are tender but still hold their shape. Drain and reserve.
2. In a wide heavy pot, heat the olive oil over medium heat. Add the chopped onion and carrot and cook for 6 to 8 minutes, stirring often, until softened and lightly golden at the edges.
3. Stir in the minced garlic and tomato paste and cook for 2 minutes, until the paste turns a deeper brick red and smells fragrant.
4. Sprinkle in the sweet and hot paprikas, add the bay leaf, salt, and black pepper, and stir constantly for 30 seconds so the spices bloom without burning.
5. Add the drained beans and the 4 cups of water or broth. Stir well, bring to a steady simmer, then reduce the heat and cook uncovered for 25 to 30 minutes, stirring occasionally, until the broth has reduced slightly and coats the beans.
6. For a thicker, creamier consistency, mash about one-third of the beans against the side of the pot with the back of a wooden spoon and stir them back in.
7. Discard the bay leaf, taste and adjust salt and pepper, and stir in the fresh parsley just before serving.
8. Ladle the stew into warm bowls, drizzle with olive oil, scatter a spoonful of raw diced onion on top, and serve with plenty of crusty bread for sopping up the rich broth.

Cook’s Notes

• For a deeper, smoky undertone, swap half of the sweet paprika for sweet smoked paprika and add it with the tomato paste.
• This stew improves dramatically overnight; cool it fully, refrigerate, and reheat the next day for the most developed flavor.
• In many Albanian homes a smoked ham hock or pork knuckle is simmered alongside the beans for a richer, meaty version; add it during the initial bean simmer and shred before serving.
• A teaspoon of all-purpose flour whisked into the tomato paste helps create a denser, gravy-like broth if you prefer less soupy stew.
• Be sure to fully soak the beans in cold water for at least 8 hours so they cook evenly and the broth stays clear.

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