CLASSIC Spanish White Bean Stew | One of Spain's Most Iconic Recipes

white beans

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas are high in protein and cheaper than some white beans.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and more flavorful.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika is a lower-calorie option, while cayenne adds heat.

Heat a stockpot over medium heat and add 1/4 cup of extra virgin olive oil.

Cut two slices from a baguette, each 1 inch thick, and cut one medium-sized tomato in half, removing the skins from six cloves of garlic.

Add the tomato and garlic to the stockpot with the cut side down and sauté for about 4 minutes until lightly golden fried.

Roughly chop one medium-sized onion and cut one green bell pepper into small bite-sized pieces.

Remove the sautéed tomato and garlic from the pan and set aside.

In the same pan, add the chopped onion and green bell pepper, mixing to coat in the olive oil, sautéing for about 4-5 minutes.

Cut two medium-sized peeled and washed potatoes into small bite-sized pieces, about 1/2 inch thick.

Drain one jar of cooked white beans (25 oz) and rinse under water.

After sautéing the vegetables, add 1 tbsp of white wine vinegar, 1/2 tsp of sweet smoked Spanish paprika, and 1/2 tsp of ground cumin to the pan, mixing well.

Add the chopped potatoes to the pan and season with sea salt and freshly cracked black pepper, mixing until well combined.

Add the rinsed white beans and 3 cups of vegetable broth to the pan, turning the heat to high and giving it a gentle mix.

Blend the sautéed tomato, garlic, and baguette in a tall plastic cylinder using a hand-blender until pureed.

Once the broth comes to a boil, add the puree to the stockpot and mix well.

Cover the stockpot with a lid and lower the heat to low, simmering for about 20 minutes until the potatoes are just cooked through.

Check the potatoes with a toothpick to ensure they are done, simmering longer if needed.

Remove the stockpot from heat and transfer some of the stew into a shallow bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary