CLASSIC Spanish White Bean Stew | One of Spain’s Most Iconic Recipes

This classic Spanish white bean stew, known as alubias blancas en ajo colorado, is what heartwarming and delicious food is all about. We’re talking layers of flavors, simple everyday ingredients, and all done in a little over 40 minutes using just one pot. Serve it next to a baguette and a bottle of Spanish wine for a great meal.

To make this recipe, I used jarred white beans. Which are the same thing as the canned ones. If you prefer, you can use dried white beans. Just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until just cooked through.

What makes this bean stew stand out above the rest is the thickener. Made by lightly frying a couple slices of baguette, tomato, and garlic. Then you puree the ingredients and add them into the stew. I used a hand blender to puree. But you can also use a food processor, a stand-up blender, or even a nutribullet.

TIPS & TRICKS to Make this Recipe: This bean stew will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. Just add in some more liquid when reheating if it looks too thick.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this CLASSIC Spanish White Bean Stew

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CLASSIC Spanish White Bean Stew | Alubias Blancas en Ajo Colorado

Course Main Course, Stew

Cuisine Spanish

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Calories 469 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 slices baguette 1 inch / 2.5 cm thick each
• 1 tomato (cut in half)
• 6 cloves garlic (skins removed)
• 1 medium yellow onion (roughly chopped)
• 1 green bell pepper (cut into small bite-sized pieces)
• 1 tbsp white wine vinegar 15 ml
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp ground cumin 1.50 grams
• 2 medium potatoes (peeled and cut into small bite-sized pieces)
• 1 jar cooked white beans (same as canned) 25 oz / 700 grams
• 3 cups vegetable broth 720 ml
• sea salt & black pepper

Instructions

1. Heat a stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the slices of baguette, the tomato (cut side down), and the cloves of garlic, sauté for 4 to 5 minutes or until the ingredients are lightly golden fried, then remove from the pan and set aside

3. Using the same pan with the same heat, add in the chopped onion and green bell pepper, mix the ingredients with the olive oil, and then mix every 1 to 2 minutes so everything evenly sautés

4. After 5 minutes and the ingredients are lightly sautéed, add in the white wine vinegar, paprika, and cumin, quickly mix together, then add in the chopped potatoes and season with salt & pepper, mix together, then add in the white beans (drained and rinsed) and vegetable broth, raise to a high heat, and give it a gentle mix

5. While the broth is heating, add the slices of fried baguette, tomato, and garlic into a tall plastic cylinder, using a hand blender, blend the ingredients until you get a puree, you can also use a food processor, a stand-up blender, or a NutriBullet

6. Once the broth comes to a boil, add in the puree, give it one final mix until it's well mixed together, then place a lid on the stockpot and simmer for 20 minutes or until the potatoes are just cooked through

7. Transfer the stew into shallow bowls and serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

CLASSIC Spanish White Bean Stew | Alubias Blancas en Ajo Colorado

Amount Per Serving

Calories 469 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 493mg21%

Potassium 1377mg39%

Carbohydrates 69g23%

Fiber 12g50%

Sugar 6g7%

Protein 17g34%

Vitamin A 871IU17%

Vitamin C 48mg58%

Calcium 180mg18%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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