🇺🇦 UkraineCatalog recipe
Black beans simmered down with carrot, garlic and paprika in a thick tomato sauce until the broth clings to the beans — a Lenten staple that costs almost nothing and eats like a full meal.
For 4 servings.
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Heat the oil in a saucepan over medium heat and cook the onion and carrot until softened, about 5 minutes.
Stir in the garlic, paprika and tomato paste, and cook 1 minute until fragrant.
Add the canned tomato and bay leaf, and simmer 10 minutes to thicken slightly.
Stir in the drained beans and simmer 10 more minutes, mashing a few beans against the side of the pan to thicken the sauce naturally.
💡 Mashing a spoonful of beans does the thickening for you — no flour or cornstarch needed.
Season with salt and pepper and discard the bay leaf.
Scatter with parsley and serve hot with bread.
Bean dishes stewed in tomato are a fixture of Ukrainian Lenten cooking, when Orthodox fasting rules keep meat and dairy off the table for weeks at a time. Cooks traditionally started from dried beans soaked overnight; canned beans do the same job on a weeknight in a fraction of the time.
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