3 Bean Stew with Rice & Vegetables | Quick & Easy Heart-Healthy Recipe
We have made a ton of bean stews here on Spain on a Fork, but let me tell you, this 3 Bean Stew with Rice & Vegetables seriously stands out above the rest. It´s packed with flavors, made with simple heart-healthy ingredients and comes together in just 40 minutes.
To make this recipe I used canned white beans, red kidney beans and pinto beans. You can mix it up and also use chickpeas, butter beans or even black beans. Either way, make sure to drain the beans and rinse under cold water. This way the beans can absorb all the flavors in the pan.
What really flavors this bean stew is the sweet smoked Spanish paprika and the dried thyme. This is a very popular combination in Spain, as it gives any dish an incredible depth of flavors. However, you can also add chili powder for heat or even rosemary for an earthier flavor.
TIPS & TRICKS to Make this Recipe: I cooked the rice separately and not in the stew. This way if you have any leftovers, the rice wont absorb any of the liquid in the stew, which will make it mushy. Just make sure to store both the stew and rice in seperate containers.
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Watch the Video Below on How to Make this 3 Bean Stew with Rice & Vegetables
3 Bean Stew with Rice & Vegetables
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 4 cloves garlic
- 1 carrot
- 1 celery stick
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1 tsp dried thyme 1 gram
- 14.5 oz canned diced tomatoes 410 grams
- 15.5 oz canned white beans 440 grams
- 15.5 oz canned red kidney beans 440 grams
- 15.5 oz canned pinto beans 440 grams
- 2 1/2 cups vegetable broth 600 ml
- 1 cup long grain rice 190 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Add 2 cups (475 ml) cold water into a sauce pan, season generously with sea salt and heat with a high heat
Meanwhile, add 1 cup long grain rice into a sieve and rinse under cold running water, until the water runs clear underneath, roughly chop the onion, carrot & garlic and thinly slice the celery stick
Once the water comes to a boil, add in the rice, give it a quick mix, place a lid on the pan and lower to a low heat
At the same time, heat a stock pot with a medium heat and add in a generous 2 tbsp extra virgin olive oil
After 1 minute add in the chopped vegetables, mix with the olive oil, after 3 minutes and the veggies are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika and 1 tsp dried thyme, quickly mix together, then add in the canned diced tomatoes and season with sea salt & black pepper, mix together and simmer
Meanwhile, add the canned beans into a colander and rinse under cold water
Once the juices from the canned diced tomatoes have thickened up, about 3 minutes, add in the drained beans and 2 1/2 cups of vegetable broth, raise the heat to a high heat and bring to a boil, then place a lid on the stock pot and lower to a low heat
After simmering the rice for 15 minutes (check package instructions on the rice you are using) and all the water has been absorbed by the rice, remove the sauce pan from the heat, using a fork gently fluff the rice and then set aside
After simmering the bean stew for 18 to 20 minutes and the stew has thickened, remove from heat
Transfer some of the bean stew into a shallow bowl, add some of the rice over the stew and sprinkle with freshly chopped parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Recipe
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