Traditional Newfoundland Stewed Beans

Course: Main Course, Soup

Cuisine: Canadian, Newfoundland, Vegetarian

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings: servings

Calories: 424kcal

Author: Lord Byron's Kitchen

A soup that's worthy of the name stew; meatless and delicious, Traditional Newfoundland Stewed Beans transforms rustic, homey ingredients into a hearty and wholesome meal!

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Ingredients

900 grams dried navy beans, or white beans
1 tablespoon olive oil
1 cup onion, finely chopped
2 cloves garlic, finely chopped
6 large carrots, peeled and sliced 1/4 inch thick
6 stalks celery, finely chopped or sliced
3 whole bay leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon paprika
4 cups vegetable stock
4 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup parsley, finely chopped (optional)

Instructions

Toss the dried beans in a large bowl and cover with tap water. Fill the bowl so that the water covers the beans by 2-4 inches. Use a wooden spoon to aggressively stir the beans, being sure to move the beans about the bowl. Set the bowl aside and allow to sit undisturbed for 30 minutes.
After 30 minutes, skim the top surface of the water with a spoon. You're removing any debris that may have floated to the surface. (Dried beans tend to need a good wash before consuming!)
Once you have cleared anything away, pour the beans into a colander and rinse the bowl out with fresh water. Add the beans back to the bowl and refill with clean, fresh tap water once again until the water reaches 2-4 inches above the beans.
Cover the bowl loosely and allow the beans to soak in the water for 10-12 hours.
Drain the water from the beans and set them aside.
In a large soup pot, add the olive oil, onion, garlic, carrots, and celery. Over medium heat, stir to combine and cook for 5-10 minutes, stirring frequently.
Add the bay leaves, rosemary, thyme, paprika, salt, pepper, vegetable stock, and water. Stir to combine.
Add the beans and stir into the other ingredients.
Place a tight-fitting lid on the pot and cook for 90 minutes, or until the beans are tender.
Remove the lid. Stir in the chopped parsley and let the stew sit, uncovered, for 5 minutes.
Plate and serve with crusty bread and butter!

Notes

To the people of Newfoundland, I know I took some liberties with this recipe. My mom always added a few diced potatoes and maybe even diced turnip too. She would never add celery, but this traditional version is my updated spin on her timeless recipe. I trust you'll enjoy it without the extra root veggies! Cheers!

Nutrition