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Jaxhi (white bean and vegetable stew): recipe illustration
Everyday meals

Jaxhi (white bean and vegetable stew)

A traditional stew of white beans simmered with carrot, onion and paprika in a slightly thick sauce. It is a rustic, filling dish, perfect for winter.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

502 kcal per serving

Protein
25.8 g
Carbohydrates
65.3 g
of which sugars
9.5 g
Fat
9.8 g
of which saturated fat
1.2 g
Fiber
24.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Drain the soaked beans, rinse them and place them in a large pot with fresh water. Bring to the boil and skim for 10 minutes.
  2. Add one whole onion and simmer gently for 45 minutes to 1 hour, until the beans are tender. Remove the onion and keep the cooking water.
  3. Meanwhile, finely slice the second onion, grate the carrots and fry them in the oil for 10 minutes.
  4. Add the paprika and the peeled, crushed tomatoes, and simmer for 5 minutes.
  5. Stir in the flour, then add the drained beans and a little of the reserved cooking water.
  6. Season with salt and pepper, cover and simmer for 20 to 25 minutes, until the sauce is smooth and creamy.
  7. Sprinkle with parsley and serve hot.

Variations and tips

Quick version. Use rinsed canned beans and reduce the cooking time to 20 minutes.

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Original Ecomely recipe.