You can vary the types of legumes or use a mix with fewer varieties.
You can also use cooked legumes; in that case, about 45 minutes of cooking is enough.
Ingredients (serves 10)
- 3 tbsp olive oil
- 1 medium red onion, finely chopped
- 1 crushed garlic clove
- 2 whole garlic cloves
- 1 tbsp sweet red paprika
- 1 heaping tbsp tomato paste
- 1/4 cup dried fava beans
- 1/4 cup black-eyed peas
- 1/4 cup white beans
- 1/4 cup brown beans
- 1/4 cup pinto beans
- 1/4 cup chickpeas
- 1/4 cup mung beans
- 5 cups water
- Salt, coarsely ground black pepper
Instructions
- If using dried legumes, soak all of them in plenty of water for at least 8 hours. Mung beans need only 2 hours of soaking. Drain.
- Heat the olive oil in a large pot. Add the onion and both the crushed and whole garlic cloves and sauté until golden. Add the paprika and tomato paste and mix well.
- Add all the legumes and the 5 cups of water. Bring to a boil over high heat. Add salt and pepper, cover the pot, reduce the heat and cook for 2 to 2½ hours, until all the legumes are soft and the stew is thick. If using cooked legumes, cook only about 45 minutes. During cooking, check the liquid level and add 3/4 cup boiling water at a time if needed.
- Remove from the heat, taste and adjust seasoning. Serve hot.
Storage: Keeps up to 3 days in the refrigerator. Reheat in the microwave.