Romano Bean Stew

romano beans

💰Cheaper: canned beans

Canned beans save time and are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

vegetable broth

💰Cheaper: water

Water can be used to reduce costs, though it may lack flavor.

parsley

💰Cheaper: dried parsley

Dried parsley is less expensive and has a longer shelf life.

In a large pot heat oil over medium. Add onion, carrots, and garlic. Sauté and stir until translucent, about 5 minutes. Add meat and seasonings and sauté for an additional 10 minutes. Add 1/2 cup of water (or broth) while sautéing.

Add paprika, tomato paste and sugar, Romano beans, and another cup of water (broth). Stir well, cover the pot and simmer for 10 minutes.

Add potatoes, bay leaf, and the remaining water (broth). Bring the temperature down to low, cover the pot 2/3 of the way, and let the stew cook for another hour. (Optional) Garnish with parsley.

Serve warm. Store in the refrigerator for up to 2-3 days. (The stew is actually tastiest the day after it's made.) When ready to eat, reheat using your preferred method, and add a little bit of broth or liquid if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary