Spanish Butter Bean and Potato Stew
Spanish Butter Bean and Potato Stew
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This Spanish Butter Bean & Potato Stew, known as un Guiso de Judiones de la Granja con Patatas, is what heartwarming and delicious food is all about. We’re talking layer upon layer of so many great flavors, heart-healthy ingredients and all done in a little over 40 minutes.

INGREDIENTS

  • 3 tbsp extra virgin olive oil 45 ml
  • 2 slices baguette 3/4 inch (2 cm) thick each
  • 8 cloves garlic
  • 2 tbsp chopped parsley 8 grams
  • 1 onion
  • 2 carrots
  • 2 tsp sweet smoked Spanish paprika 5 grams
  • 1 tsp ground cumin 3 grams
  • 2 tomatoes
  • 2 potatoes
  • 2 cans butter beans 15.5 oz / 440 grams each
  • 3 cups vegetable broth 720 ml
  • 1 bay leaf
  • sea salt & black pepper

DIRECTIONS

  1. Heat a stock pot with a medium heat and add in the olive oil
  2. After a couple of minutes add in the slices of baguette and 4 whole cloves of garlic, fry the ingredients until golden fried all around
  3. In the meantime, finely chop the onion, roughly chop 4 cloves of garlic and cut the carrots (peeled) into small bite-size pieces
  4. After about 4 minutes and the slices of baguette and cloves of garlic are golden fried, transfer them into a mortar and set aside
  5. Using the same pan with the same heat, add in the chopped vegetables, mix continuously, after 4 minutes and the ingredients are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in 2 tomatoes finely grated and season generously wth sea salt & black pepper, mix together and then simmer for a few minutes
  6. In the meantime, cut the potatoes (peeled) into small bite-size pieces that are 3/4 inch (2 cm) thick and drain the cans of butter beans into a colander and rinse the beans under water
  7. Once the grated tomato has thickened, about 5 minutes, add in the chopped potatoes, drained butter beans and just enough vegetable broth to barely cover the ingredients, then add in the bay leaf and turn it up to a high heat, when it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
  8. While the stew is simmering, move back to the mortar with the fried baguette and garlic, add in the chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture, you can also use a food processor, blender or nutri-bullet
  9. After simmering the stew for 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick, add in the bread and garlic mixture, give it a gentle mix until well mixed, then remove from the heat
  10. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

 

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