This Catalan white bean stew, known as alubias a la Catalana, is one of Barcelona’s best-kept recipes. It’s filled with flavors, easy to make, and done in 40 minutes. Serve it next to a garden salad, a crunchy baguette, and a bottle of Spanish wine from the region of Priorat for a great meal.
To make this recipe, I used Spanish jarred white beans. Which are the same thing as the canned ones. You can also use dried white beans if you like. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender.
What really flavors this stew is the thickener. Made with slices of baguette, garlic, almonds, saffron, and parsley. I used a mortar & pestle to create the paste. But you can also use a food processor or even a hand blender.
TIPS & TRICKS to Make this Recipe: You can serve this stew warm or at room temperature. It will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer in an airtight container. Just add in some liquid when reheating if it’s too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
JARRED SPANISH WHITE BEANS (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make Alubias a la Catalana
Catalan White Bean Stew | Alubias a la Catalana
Ingredients
- 2 eggs
- 1/4 cup extra virgin olive oil 60 ml
- 2 slices baguette 1/2 inch - 1.25 cm thick each
- 7 cloves garlic (4 whole 3 roughly chopped)
- 15 raw blanched almonds
- 1/4 tsp saffron threads 0.17 grams
- 2 tbsp chopped parsley 8 grams
- 1 medium onion (finely chopped)
- 2 tomatoes (finely grated)
- 1/2 cup dry white wine 120 ml
- 1 jar cooked white beans (same as canned) 25 oz / 700 grams
- 2 1/2 cups vegetable broth 600 ml
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Add the eggs into a saucepan, fill with water just enough to cover the eggs, and heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for exactly 10 minutes to end up with perfectly hard-boiled eggs, then using a box grater, finely shred the eggs and set aside
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In the meantime, heat a stockpot with a medium heat and add in the olive oil
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After a couple of minutes, add in the slices of baguette, 4 whole cloves of garlic (skins off), and the blanched almonds, fry the ingredients for 3 to 4 minutes or until golden fried all around, then transfer into a mortar, reserving any of the olive oil in the pan
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Using the same stockpot with the same heat, add in the chopped onion and 3 chopped garlic, mix continuously, after 4 minutes and the onions are slightly translucent, add in the grated tomatoes and season with salt & pepper, mix together, and then simmer
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Once the grated tomatoes have slightly thickened, about 3 to 4 minutes, add in the white wine, mix together, and then simmer for 3 minutes, then add in the jarred white beans (drained and rinsed) and vegetable broth, raise to a high heat, and gently mix together
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In the meantime, move back to the mortar with the fried bread, garlic, and almonds, add in the saffron, chopped parsley, and a dash of salt, and using a pestle, pound down on the ingredients until you get a paste-like texture, you can also use a food processor or hand blender
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Once the broth comes to a boil in the stockpot, add in the bread and almond mixture, gently mix together, then place a lid on the stockpot and lower to a low heat, simmer for 10 minutes, then turn off the heat, add in the shredded hard-boiled eggs, and mix together
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Transfer into shallow bowls and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish White Beans I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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