Bean Stew with Vegetables

Bean and vegetable stew is a classic, nutritious, very tasty, and economical dish. It is suitable for fasting days or for those who prefer meatless meals. It is easy to prepare, made from simple ingredients, and is full of flavor and color.

Beans are an excellent source of vegetable protein, making them ideal for people who fast or follow a vegetarian diet. They are rich in fiber, which aids digestion and provides a long-lasting feeling of satiety. They also contain B vitamins, iron, magnesium, potassium, and antioxidants, which help maintain heart health, balance blood sugar, and support the immune system.

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  Wash the beans and simmer them over low heat. Sprinkle with salt to taste.
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  Turn off the heat when the beans are ready. I cooked them for 2 hours, but it may take more or less time, depending on the type of beans you use.
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  Add the chopped onion and garlic to a pan and pour in olive oil or any other oil.
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  Chop the tomato and add it to the pan. Fry the vegetables for a few minutes over low heat.
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  Add the cooked beans to the pan and stir gently with the vegetables.
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  Add the bay leaf, ground thyme, and paprika, then stir. Cover and simmer over low heat for 7-10 minutes.
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  Place on a plate and sprinkle with chopped parsley if desired.