Spain on a Fork > All Recipes > Main Dishes > Cooking with Basic Pantry Staples | WHITE BEAN & POTATO STEW Recipe
All Recipes, Main Dishes / March 22, 2020

Cooking with Basic Pantry Staples | WHITE BEAN & POTATO STEW Recipe

Things are looking pretty grim right now all over the world. Here in Spain, we are on our 9th day of lockdown and supermarket shelves are flying. So it´s times like these to stock up on basic pantry staples. With that being said, I´m going to show you how to make a delicious white bean & potato stew recipe using basic pantry staples.


Folks, this is what is all about during these difficult times we´re living in. Basic ingredients, easy to make and loaded with flavors. But the best part about it all, is that this stew is very healthy and will help boost your immune system. 


Since this stew is made the most basic ingredients, it´s very important to use a great extra virgin olive oil. To make this stew, I used one of my personal favorites olive oils. This olive oil is insanely delicious and will take this stew to the next-level.


TIPS & TRICKS to make this Recipe: I used jarred white beans to make this stew. Whether you use jarred or canned, make sure you rinse them under cold running water to remove any of the preservatives. I also left the skin on the potatoes, as it gives this stew a beautiful rustic flavor. On a last note, I used fresh spinach, but you can always use frozen spinach here as well .


Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMOND FRYING PAN
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make this WHITE BEAN & POTATO STEW Recipe

WHITE BEAN & POTATO STEW

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 1/2 red bell pepper
  • 1 carrot
  • 1 large yukon gold potato
  • 1 tsp sweet smoked Spanish paprika
  • 15 oz can white beans
  • 2 cups fresh spinach
  • 3 cups cold water
  • sea salt
  • black pepper

Instructions

  1. Drain one 15 oz can of white beans into a sieve and rinse under cold running water, cut 1 large potato into pieces that are between 1/4 to 1/2 inch thick, roughly dice 1/2 of a red bell pepper, slice 1 carrot into rounds that are a 1/4 inch thick, finely dice 1/2 onion and finely mince 3 cloves of garlic

  2. Heat a large pan or stock pot with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onions, minced garlic and diced bell peppers, mix with the olive oil, after 3 minutes add in the carrots, the potatoes and the white beans, season with 1 teaspoon of sweet smoked paprika, sea salt & black pepper, gently mix together until well combined, then add in 3 cups of cold water, give it a quick mix and raise the heat to a medium-high, once it comes to a boil place a lid on the pan and lower the heat to a low-medium

  3. After simmering for 25 minutes, remove the lid from the pan, add in 2 cups of fresh spinach, give it a quick mix and simmer for 2 more minutes, then remove from the heat, transfer into shallows bowls, serve next to a crusty baguette, enjoy!

Recipe Notes

Get the Extra Virgin Olive Oil I used to make this White Bean Stew.

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2 Comments

  1. Brenda

    The White Bean & Potato Stew is WONDERFUL. I have now made it at least 3 times and plan to make it a part of my cooking rotation.
    I don’t use oil and I substitute the bell pepper as I don’t like them.
    Thank you for you wonderful show and making your recipes available.

    09 . Aug . 2021
    • Spain on a Fork

      I am so happy to hear that! Thanks for the comment 🙂 much love

      09 . Aug . 2021

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