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
CLASSIC Spanish White Bean Stew | Alubias Blancas en Ajo Colorado
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
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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, 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
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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
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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
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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
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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
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Transfer the stew into shallow bowls and serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Sissy
06 . Feb . 2026Made the White Bean Stew. DELISH! I did not add the banquette. Instead, I added a bit of the stew to the tomatoes and garlic. YUMMY! Highly suggest.
Spain on a Fork
Sound great! Glad you enjoyed it 🙂 Much love
06 . Feb . 2026Karen Chuplis
26 . Jan . 2026Very good. I left out green pepper as I’m not fond of how they taste cooked. And crazily I forgot I was out of cumin so Mr. Google said I could use Garam Masala so I did. Super filling and great on a cold night. I cut it in half as I’d never get through a whole batch in time. Worked great.
Spain on a Fork
Sounds great! Glad you enjoyed it 🙂 Much love
27 . Jan . 2026Mark
This is an absolutely wonderful soup, Albert. And vegan too, for those for whom that’s important.
21 . Jan . 2026I’m sharing it with my children as I know they will want to add it to their families’ meal rotations.
Thank you, Albert!
Spain on a Fork
Glad you enjoyed it! Thanks for the comment 🙂 Much love
22 . Jan . 2026Gaby
21 . Jan . 2026Just made the White Bean Stew as I want to get into the right mode for an upcoming trip to Spain. It was delicious!! My husband who is typically a meat and potatoes kinda guy and who has been told by his doctor to eat more plant based liked it and had a second helping. This is the third recipe of yours I have tried and all were very good. Will definitely make this again. 😋
Spain on a Fork
So happy to hear that! Thank for the comment 🙂 Much love
21 . Jan . 2026Barbara Nichols-Dyson Miller
I cannot find the video. Do you have a link for the video. ty
20 . Jan . 2026Spain on a Fork
It’s right above the recipe card:
20 . Jan . 2026https://www.youtube.com/watch?v=MkltHSUvfCo
Charles Pascual
20 . Jan . 2026Added a shredded chicken breast, but otherwise followed the recipe as written – easy to make and came together quickly. Tasty soup. I’ll make this again. Thanks, Albert.
Spain on a Fork
Sounds great! Glad you enjoyed it 🙂 Much love
20 . Jan . 2026