Make this delicious Romanian bean stew or iahnie de fasole. This is a vegan Romanian bean dish, just like my grandma used to make.
Iahnie de fasole, a Romanian bean stew, is what my grandmother used to make very often when I was a child. Try this Pork Rib Soup; it's also a typical recipe by Grandma.
This is a vegan white bean recipe, not that it would have mattered to my grandma - she probably never even heard the word. In Romania, it was a common fasting meal, eaten before Easter or Christmas or on fasting days like Wednesday and Friday.
Check out the Butterbean and Chorizo Stew or the Polish Sausage and Bean Stew.
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Recipe ingredients
White beans: They should be white. They are the typical Romanian beans; I don't even remember if we ever had any other sort.
The size is not important. I used some huge ones this time, but you can make it with other-sized white beans as well. However, adjust the cooking time accordingly; smaller sorts will not need as long as the large ones.
Vegetables: Onions, carrots, red pepper, garlic, and tomatoes.
See the recipe card for full information on ingredients and quantities.
How to make Romanian bean stew?
- Prepare beans: Soak them overnight. Cook them with one halved (unpeeled) onion, carrot, and bay leaves until soft. Drain, but reserve the cooking liquid.
- Saute vegetables: Cook the second chopped onion in the oil. Add the pepper, tomatoes, and garlic.
- Simmer bean stew: Add 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 cube. Cook until the vegetables are soft, about 20 minutes or so.
- Thicken the sauce with flour or cornstarch slurry.
Tip
To save time, cook the beans in a pressure cooker or instant pot according to the machine's instructions.
Recipe FAQs
White beans like butter beans (lima beans), Great Northern Beans, or cannellini beans.
Depending on the size and age of the beans, the cooking time can vary considerably. Smaller beans will need at least 40 minutes, large beans longer. Just check.
Refrigerate leftover Romanian bean stew in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave before serving.
Freeze in an airtight container for up to 3 months. Thaw in the fridge and reheat before serving.
How to serve?
Serve the Romanian bean stew immediately or reheat it.
Serve with pickled vegetables like Pickled Green Tomatoes, sour cucumbers, or hot peppers and bread. Try the Flaxseed Bread or the Easy Yogurt Soda Bread.
If you don't care about eating vegan, some sausages or Brats in the Oven will make a perfect addition.
Romanian Bean Stew (Iahnie)
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:
- Soak the beans in water overnight.10.5 oz dried white beans
- 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
- Drain the beans, reserving the cooking liquid, and discard the onion and the carrot.
- 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
- 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
- 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
- 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.
Lucy says
So good!!
I did not have stock so just used a little turmeric, coriander powder and paprika.
Adina says
I am so happy you liked it, Lucy. Thank you for the feedback.