The combi-oven makes cooking beans from scratch super easy. Just set the temperature of the oven, put beans and water in an oven-safe pot and let them cook in the oven until the beans are soft.
Then you can proceed to make delicious bean stew all in the steam oven.
This bean stew is perfect with rice, couscous or quinoa. It is a hearty satisfying dinner!
dried beans, small red beans or black beans
ground black pepper
1. Soak Beans
Remove any debris from dried beans then put into a bowl and add water to completely cover the beans. Let it soak overnight.
2. Prepare Beans For Cooking
Drain beans from the water in which it soaked then rinse the beans. Put the beans in an oven safe pot. Add water to 1-inch over the beans. Add the thyme and bay leaves.
3. Cook Beans
Cover the pot and place into the oven. Let the beans cook until soft, creamy and easily melt in the mouth. Check the pot every hour and add water as needed.The beans should be completely submerged in water while cooking.
Note: I used a cast iron pot here but I recommend a lighter oven safe pan like a stainless steel pan.
4. Rest Beans
Remove beans from oven and let it rest covered for at least 2 hours before proceeding with the next step.
Letting the beans rest helps the bean stew not to make you gassy. This is the best method I have found that prevents gassiness after eating beans.
I let this batch of beans rest covered in the fridge overnight.
5. Add Bean Stew Ingredients
Remove the bay leaves and thyme from the beans. Add in the tomato paste, oil, minced garlic, parsley, onion powder, salt, and pepper.
6. Make Bean Stew
Let the beans cook in the oven until all the flavors meld. It takes about 45 minutes to hour. After 45 minutes check beans and taste for seasoning. If beans are too dry add more water as desired then let it cook for another 15 minutes.
7. Serve Warm With Rice
I love serving bean stew with rice. I also added some sweet fried plantains because they go so well with beans!