Bean Stew with Eggs

Main Dishes | World cuisine

⏳ Time

1 hour + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Bean Stew with Eggs

Ingredients

Salt - to taste
Chicken Egg - 3 pieces
Canned Mushroom Soup - 8.8 oz
Sugar - 1 teaspoon
Tomatoes - 2 lbs
Olive Oil - 4 tablespoons
Onion - 1½ pieces
Bay leaf - 1 piece
Beans - 10.6 oz

Step by Step guide

Step 1

Soak the beans in cold water overnight or for at least 3 hours. Then rinse under cold water. Place in a pot, cover with water, cover with a lid, bring to a boil, remove the pot from the heat, and drain the water. Replace it with cold water – enough to cover all the beans. Add the bay leaf and one onion cut in half, and cook over medium heat for 30 minutes. Add 250 ml of cold water, bring to a boil again, and cook for another 30 minutes. Repeat this process two more times. Total cooking time is 2 ½ hours.

Step 2

Chop the remaining onion. Heat the oil in a skillet, add the onion, and cook over medium heat, stirring, for 10 minutes until the onion begins to brown. Add finely chopped tomatoes and cook, stirring and mashing them with a spatula for another 15 minutes. Remove the skillet from the heat, let it cool slightly, and blend – return the resulting puree to the skillet, add sugar, and salt to taste.

Step 3

Preheat the oven to 392°F. Drain the beans, mix the tomato sauce with the beans. Add salt if needed. Then place the mixture in a baking dish, sprinkle the peas on top, pour everything with lightly beaten eggs, and bake for 10 minutes until the eggs are set. Serve immediately in the same dish.