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4.9 from 21 votes

Romanian Bean Stew (Iahnie)

Romanian bean stew or iahnie de fasole. Vegan Romanian beans with white beans and vegetables, just like my grandma used to make them.

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings: 4 servings
Calories: 236 kcal
Course: Main Course
Cuisine: Romanian

Ingredients

Cook the beans:
  • 10.5 oz dried white beans large or small
  • 1 bay leaf
  • 1 onion
  • 1 carrot
Bean stew:
  • 1 medium onion
  • 1 large red bell pepper
  • 2-3 medium tomatoes
  • 2 large garlic cloves
  • 2 tablespoons oil
  • 1 bay leaf
  • 1 teaspoon powdered vegetable stock or ½ a cube
  • 4 teaspoons all-purpose flour Note 2
  • 1 heaped tablespoon tomato paste
  • Fine sea salt and ground black pepper

Instructions

Cook the beans:
    Cup of Yum
  1. Soak the beans in water overnight.10.5 oz dried white beans
  2. Cook beans: Drain, place the beans, one halved and unpeeled onion, the carrot, and 1 bay leaf in a large pot, and cover with plenty of water. Bring to a boil, lower the heat, and simmer until the beans are soft. The cooking time depends on the size and age of the beans. Small beans will need at least 40 minutes, and larger ones longer.1 bay leaf + 1 onion + 1 carrot
  3. Drain the beans, reserving the cooking liquid, and discard the onion and the carrot.
  4. Chop the second onion, red pepper, garlic, and tomatoes.1 medium onion + 1 large red bell pepper + 2-3 medium tomatoes + 2 large garlic cloves
  5. Cook stew: Heat the oil in a pan and braise the onion lightly, adding a little bit of salt. Add the pepper, tomatoes, garlic, and cooked beans and stir well. Add some cooking liquid, enough to almost cover the beans and vegetables. Add the second bay leaf and the vegetable stock powder or cube. Cook until the vegetables are soft, about 20 minutes or so.2 tablespoons oil + 1 bay leaf + 1 teaspoon powdered vegetable stock
  6. Thicken bean stew: In a small bowl, mix the flour, tomato paste, and enough cooking liquid to form a runny paste. Slowly drizzle in the stew while whisking all the time. Whisk on the outer surface of the sauce and use a wooden spoon to mix everything well afterward. You might not need all the paste; incorporate it little by little in the sauce until you get the desired consistency.4 teaspoons all-purpose flour + 1 heaped tablespoon tomato paste + cooking liquid
  7. Adjust taste: Stir thoroughly and bring everything to a boil again. Cook for a couple of minutes, adjust the taste with salt and pepper, and remove from the heat.fine sea salt and ground black pepper

Notes

  • Beans: White beans like butter beans (lima beans), Great Northern Beans, or cannellini beans.
  • You can thicken the sauce with cornstarch instead of flour if you prefer it. But thickening stews with flour is traditional in Romania. 

Nutrition Information

Serving 1/4 of the dish Calories 236kcal (12%) Carbohydrates 35g (12%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Sodium 320mg (13%) Fiber 8g (32%) Sugar 8g (16%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 236

% Daily Value*

Serving 1/4 of the dish
Calories 236kcal 12%
Carbohydrates 35g 12%
Protein 10g 20%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 7g 41%
Sodium 320mg 13%
Fiber 8g 32%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.