CREAMY Butter Bean and Olive Stew | One of Spain’s Best-Kept Recipes

This creamy butter bean and olive stew, known as estofado de alubias con aceitunas, is one of Spain’s best-kept recipes. It’s filled with flavors, easy to make, and done in a little over 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine from La Rioja for a fabulous meal.

To make this recipe, I used jarred Spanish butter beans. Which is the same thing as the canned ones. You can also use any other type of canned white bean you like. If you prefer dried beans, just soak them in plenty of water overnight. Then simmer them the following day for 1 to 2 hours or until tender.

What really flavors this stew is the red wine. I used a typical Spanish wine from La Rioja. But you can use any other type of dry red wine you like. And if wine is not your thing, you can sub it for any broth of your choice with a splash of apple cider vinegar.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm or even 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)
SPANISH JARRED BUTTER BEANS (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this CREAMY Butter Bean and Olive Stew

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Creamy Butter Bean and Olive Stew | Estofado de Alubias con Aceitunas

Course Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 35 minutes

Servings 4

Calories 382 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion (finely chopped)
• 5 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour 8 grams
• 1/2 cup dry red wine 120 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 1 jar cooked butter beans (same as canned) 25 oz / 700 grams
• 1 cup green pitted olives 110 grams
• 2 tbsp chopped parsley 5 grams
• 1 1/2 cups water (or more) 360 ml
• 1 bay leaf
• sea salt & black pepper
• 2 tbsp grated manchego cheese 15 grams
• fresh parsley for garnish

Instructions

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

2. After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 4 minutes and the onions are slightly translucent, add in the flour, mix continuously for 2 minutes, then add in the red wine and paprika, continue to mix together

3. Once you end up with a thick paste and the alcohol has been cooked off in the wine (about 3 minutes), add in the canned diced tomatoes and season with salt & pepper, mix together, and then simmer

4. After simmering the canned tomatoes for 5 minutes and the juices have slightly reduced, add in the jarred butter beans (drained and rinsed), green pitted olives, and chopped parsley, mix together, then add in just enough water to barely cover the ingredients and the bay leaf, turn it up to a high heat, and gently mix, making sure to scrape the bottom of the pan

5. Once it comes to a boil, place a lid on the stockpot and lower to a low heat, simmer for 10 minutes, then remove from the heat

6. Transfer the stew into shallow bowls, top off with a kiss of grated cheese and fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Jarred Butter Beans I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Creamy Butter Bean and Olive Stew | Estofado de Alubias con Aceitunas

Amount Per Serving

Calories 382 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 8mg3%

Sodium 779mg34%

Potassium 684mg20%

Carbohydrates 38g13%

Fiber 12g50%

Sugar 4g4%

Protein 13g26%

Vitamin A 715IU14%

Vitamin C 16mg19%

Calcium 187mg19%

Iron 5mg28%

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

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