Cooking with Basic Pantry Staples | WHITE BEAN & POTATO STEW Recipe

white beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and still provide a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

Drain the jarred white beans into a sieve and rinse them under cold running water.

Cut the Yukon Gold potato into small pieces between a quarter to a half an inch thick.

Roughly dice half of a red bell pepper.

Cut the large carrot into rounds about a quarter-inch thick.

Finely dice half of an onion.

Finely mince three cloves of garlic.

Reserve two cups of fresh spinach.

Heat a large sauté pan over medium heat and add 2 tablespoons of extra virgin olive oil.

After 2 minutes, add the diced onions, minced garlic, and diced red bell pepper to the pan, mixing continuously to avoid burning.

After 3 minutes, when the onions are translucent, add the carrot pieces, chopped potatoes, and rinsed white beans to the pan.

Season with 1 teaspoon of sweet smoked Spanish paprika, a generous pinch of sea salt, and freshly cracked black pepper, then mix gently.

Add 3 cups of cold water to the pan and mix gently to combine.

Increase heat to medium-high and bring the mixture to a boil.

Once boiling, cover the pan with a lid and reduce heat to low-medium, simmering for 20 to 25 minutes until potatoes are soft.

After 25 minutes, remove the lid and add the reserved spinach, mixing gently.

Cook for an additional 2 minutes without the lid until the spinach is incorporated into the stew.

Remove the pan from heat and transfer the stew into a shallow bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary