Pamplona and Piquillo Peppers in Navarre | Made in Spain with Chef José Andrés | Full Episode

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and cook until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add smoked paprika and cumin, stirring to combine, and cook for 1 minute.

Pour in vegetable broth and bring to a simmer.

Add canned white beans, piquillo peppers, bay leaves, salt, and black pepper.

Simmer for 15-20 minutes, allowing flavors to meld.

Remove bay leaves before serving.

Garnish with chopped parsley before serving.

Equipment Needed

Spice Level:

Dietary

Allergens