Beans with Eggplant Recipe

This baked beans with eggplant recipe is easy to make and delicious. It is ideal for any time of the year, since it provides a large amount of energy. It is a stew of beans with aborigines typical of Asturias, an autonomous community in the north of Spain with a very rich and abundant gastronomy.

Keep reading and discover the step by step that we share to teach us how to make beans with eggplant in a very simple and practical way step by step with photos.

Ingredients to make Beans with Eggplant:

1. 1kg cooked pinto beans or 400g dried pinto beans (raw)
2. 1 medium sized eggplant
3. 130 grams of mushrooms
4. 100 grams of mushrooms
5. 50 milliliters of olive oil
6. Salt
7. dried basil
8. 1 pair of bay leaves
9. Water
10. 1/5 onion

How to make Beans with Eggplant:

• If we have chosen to cook the beans ourselves instead of buying them from a can, we must soak 400 grams of dried beans for between 4 and 6 hours. After the time, we cook them with a pinch of salt and a splash of olive oil, first over high heat until it starts to boil and then lower the heat so that they cook slowly. The cooking time of the beans can range between 1 hour and a half and 2 hours, it all depends on the quality of the beans, the thickness of the skin and the soaking time.
• In my case, the beans had a very thin skin, so it didn’t take more than 4 hours of soaking and 1 hour and a half of cooking. In any case, it should be known that the longer the soaking time, the shorter the cooking time. Of course, the bean will release less starch and therefore the broth will be less thick, it is a matter of testing. These 400 grams of dry beans once cooked will give us approximately 1 kg (the image is just a sample of the bean stew with cooked aborigines; it is not all that comes out).
• If you are short on time, instead of taking them from the boat, they can be cooked the night before, in which case leave the beans in their broth in the fridge. Having said this, we continue, so once we have the beans cooked, we drain them and reserve them.
• Now we have to wash and cut the vegetables into pieces, neither too big nor too small, and poach them with the olive oil in a large pot to continue with the recipe for beans with aborigine. Sauté with a little water if necessary so they don’t burn.
• Once the vegetables are poached, add the beans, a little water, just enough without completely covering it, a pinch of salt, a pinch of basil and a couple of bay leaves. Bring to a boil and when it has started to boil, lower the heat and let the bean stew with aborigines cook for another 15 minutes.
• Trick: A trick, if a stew (be it this or any other) is more soupy than you would like, add breadcrumbs until you get the desired density. It can be made with flour too, but the flour can leave lumps and the breadcrumbs do not.
• You can now enjoy this traditional dish, a delicious bean stew with aborigine and mushrooms, perfect to accompany with a slice of homemade bread, for example, or a little loose white rice.