Spanish Butter Bean and Potato Stew

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!