This Cozy Spanish Black Bean Stew, known as Potaje de Alubias Negras, is what heartwarming food is all about. We’re talking a ton of great flavors, simple ingredients, and all done in about 40 minutes using one pot. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a delicious meal.
To make this recipe, I used canned black beans. Just to make things quicker and easier. If you prefer, you can use dried black beans. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
For the liquid, I used homemade vegetable broth. Traditionally, to make this stew, beef broth is used, but you can also use chicken broth if you prefer. Either way, season the stew lightly, as the broth contains salt.
TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container. Just add in more broth 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
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Watch the Video Below on How to Make this COZY Spanish Black Bean Stew
COZY Spanish Black Bean Stew | Potaje de Alubias Negras
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 medium onion
- 5 cloves garlic
- 1 green bell pepper
- 2 carrots
- 1 tbsp red wine vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp hot smoked Spanish paprika 1.25 grams
- 1/2 tsp ground cumin 1.50 grams
- 2 tomatoes (grated)
- 2 medium potatoes
- 3 1/2 cups vegetable broth 840 ml
- 3 cans black beans 15.5 oz / 440 grams each
- 1 bay leaf
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Heat a stock pot with a medium heat and add in the olive oil
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While the oil is heating, finely chop the onion, roughly chop the garlic, finely chop the green bell pepper, and cut the carrots (peeled) into small bite-sized pieces
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Add the chopped ingredients into the stock pot, mix continuously, after 5 minutes and the ingredients are lightly sauteed, add in the red wine vinegar, sweet smoked paprika, hot smoked paprika, and ground cumin, quickly mix together, then add in the grated tomtoes and season with sea salt & black pepper, turn it up to a high heat, give it a mix and then simmer for a few minutes
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In the meantime, drain the cans of black beans into a colander and rinse under water, and cut the potatoes (peeled) into small bite-sized cubes
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After simmering the grated tomatoes for about 5 minutes and they've slightly thickened, add in the chopped potatoes, drained black beans, vegetable broth, and bay leaf, give it a gentle mix, once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
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After 15 to 20 minutes and the potatoes are just cooked through, remove the lid, you can always pierce the potatoes to ensure they are done, using a potato masher, mash down on the stew for a few seconds, this is to help thicken the stew, then remove from the heat
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Transfer into shallow bowls and garnish with parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Gordon Bleu
Way to watery and thin on flavor. I added double the garlic, 1/4 cup of sweet Paprika and still it had little flavor. If I made this again, I’d only use one cop of rich broth, 1/2cup of olive oil and 1/4 cup of sweet hungarian Paprika. I used red and yellow bell peppers for a better color display. And that was the only good thing. I’ve had tastier glasses of water.
10 . Mar . 2025Schef
11 . Feb . 2025Thanks for this superb recipe, Albert! We made it last night and both remarked how great it is! We doubled both the sweet and the hot paprika along with doubling the beans. Can’t wait for your cookbook!
Spain on a Fork
Happy to hear that! Much love 🙂
12 . Feb . 2025Miriam
Why have you removed the print facility for your recipes?
09 . Feb . 2025I may just have to unsubscribe as I don’t like cooking from a screen.
Spain on a Fork
Print button located underneath the image on the recipe card 🙂 Much love
12 . Feb . 2025Nataliya
07 . Feb . 2025Thank You! Definitely will cook this soup, we have so much snow and it is freezing outside. I have everything on hand and going to make it happen. I cooked a lot of your recipes and we loved them all. The fish and potatoes soup was a hit for my son 👍 Big hug from 🙋♀️🇨🇦❤️
Spain on a Fork
So happy to hear that! Stay warm 🙂 Much love
08 . Feb . 2025