Spain on a Fork > All Recipes > Main Dishes > Delicious Bean Stew from Northern Spain | Alubias de Cantabria Recipe
All Recipes, Main Dishes / November 4, 2020

Delicious Bean Stew from Northern Spain | Alubias de Cantabria Recipe

With the cooler weather coming in, there is nothing better than a hot dish to warm your soul. This Delicious Bean Stew from Northern Spain | Alubias de Cantabria Recipe is just that. Made with basic ingredients, easy to put together and packed with Spanish flavors. 


This dish hails from the beautiful region of Cantabria in northern Spain. It´s a recipe that´s not very popular outside of Spain. In-fact, many Spaniards outside of Cantabria have never even heard of it. But let me tell you, it truly is, one the best bean stews I have ever tasted.


To make this recipe, I used cooked jarred kidney beans, which is the same thing as canned kidney beans. However, you can always use dry uncooked kidney beans here. Just soak them in cold water for 24 hours and then boil them for 45 minutes.


TIPS & TRICKS to Make this Recipe: I used a sweet Italian green pepper. If you can´t find them in you area, no big deal. You can substitute it for a regular green bell pepper. This stew is typically served as a thick stew. If you want more of a soupy texture, add in double the amount of broth I added.

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make this Delicious Bean Stew from Northern Spain | Alubias de Cantabria Recipe

5 from 7 votes
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Delicious Bean Stew from Northern Spain | Alubias de Cantabria Recipe

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

Ingredients

  • 1 onion
  • 1 sweet Italian green pepper
  • 1 carrot
  • 20 oz can cooked kidney beans 400 grams / 2 cups
  • 4 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.40 grams
  • 1/2 tsp cumin powder 1 gram
  • sea salt & black pepper
  • 2 tbsp extra virgin olive oil

Instructions

  1. Cut 1 onion into large chunks and add into a stockpot, cut 1 Italian sweet green pepper into large chunks and add to the stockpot, cut 1 carrot into large chunks and then in half, add to the stock pot, fill the stockpot with cold water, to about 1/2 inch above the vegetables, heat with a high heat

  2. Meanwhile, drain a 20 ounce can of cooked kidney beans into a sieve, rinse under cold running water, cut 4 cloves of garlic into large chunks

  3. 20 minutes after heating the stockpot, drain the vegetables into a sieve with a bowl underneath, set the veggies aside to cool off and reserve the broth

  4. Once the vegetables have slightly cooled off, add to a tall plastic cylinder or food processor, along with 1 tbsp of the kidney beans and 2 tbsp of the hot broth, season with sea salt and using a handheld blender blend until everything is pureed and there are no chunks (or process in the food processor)

  5. Heat the same stockpot with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the chunks of garlic and mix with the olive oil, after 2 minutes add in the drained kidney beans, the pureed vegetables, 1 tsp of sweet smoked paprika, 1/2 tsp cumin powder and season with sea salt & black pepper, mix together until well mixed, then add in 1 1/2 cups of the hot reserved broth, give it a quick mix and let simmer for 10 minutes

  6. Remove the stockpot from the heat and transfer into serving bowls, garnish with freshly chopped parsley, serve at once, enjoy!

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27 Comments

  1. Richard

    5 stars
    Dang, made this this afternoon for late lunch. Absolutely delish! I’am definitely keeping
    this one on hand. Great for fasting days when I can’t have meat or dairy.

    29 . Aug . 2021
    • Spain on a Fork

      I am so happy to hear that! Much love 🙂

      30 . Aug . 2021
  2. Bo

    Gracias por la receta magnífica. Esta sopa es deliciosa.

    28 . Apr . 2021
    • Spain on a Fork

      Muchas gracias! Un saludo 🙂

      30 . Apr . 2021
  3. Michael

    You forgot to mention when the garlic cloves enter the mix.

    27 . Mar . 2021
    • Spain on a Fork

      It´s on step 5 on the recipe card below 🙂 much love

      29 . Mar . 2021
  4. Aurora

    5 stars
    Gracias por la receta magnífica. Esta sopa es deliciosa.

    17 . Mar . 2021
    • Spain on a Fork

      Muchas gracias! Un saludo 🙂

      18 . Mar . 2021
  5. Loretta

    5 stars
    We really loved this recipe. I didn’t leave comments before so I am going back to leave them. I definitely need to make this one again!

    07 . Jan . 2021
    • Spain on a Fork

      Thank you so much 🙂 Truly appreciate it!

      08 . Jan . 2021
  6. Neil Westlake

    5 stars
    This was amazing, positively full of flavour.

    Often, to create a good soup with a profound stock can take many, many hours – especially in the French style. The genius of this recipe is just how good it is, yet it is quick and surprisingly simple. I will make this again – often.

    13 . Dec . 2020
    • Spain on a Fork

      So glad you enjoyed the stew! Thanks for the comment 🙂 much love

      14 . Dec . 2020
  7. Tronius

    Just finished a bowl, it turned out pretty spot on. I did add a bit of tomato paste and vegetable bouillon paste.

    12 . Dec . 2020
    • Spain on a Fork

      Sounds great! thanks for the comment 🙂 much love

      13 . Dec . 2020
  8. Jenkins

    I had to sub celery for carrots but used a bit of honey to recover some of the sweetness. I added a touch of chipotle powder for a hint of smokiness as I only had regular paprika (not smoked). I also doubled the recipe and used 1 can of red and 1 can of white kidney beans. A fantastic dish. Love that processing the vegetables makes it nutrient dense and helps thicken the stew. Thank you, SOAF!

    11 . Dec . 2020
    • Spain on a Fork

      Sounds like you did a great job! thanks for the comment 🙂 much love

      11 . Dec . 2020
  9. Gemma

    5 stars
    This recipe was perfect. However, I just used up all my carrots last night and I did not have a sweet pepper. I figured I’d need a bit of sweetness, so I added about 1 tbsp of honey to the vegetable stock to solve the problem.

    30 . Nov . 2020
    • Spain on a Fork

      Sounds great! Glad you enjoyed it 🙂 much love

      01 . Dec . 2020
  10. P Williams

    I usually eat stews with some bread.Is there any particular bread which you advise?

    27 . Nov . 2020
    • Spain on a Fork

      A crusty baguette always works best 🙂 much love!

      28 . Nov . 2020
  11. Shone

    5 stars
    its pretty good thanks 🙂

    23 . Nov . 2020
    • Spain on a Fork

      Glad you enjoyed it 🙂 much love

      23 . Nov . 2020
  12. Tina Diggs

    I’m going to try this recipe!!! I was looking for a different way to make kidney beans and I came across your recipe!!! TFS!!!

    21 . Nov . 2020
    • Spain on a Fork

      Let me know how it turned out 🙂 much love

      22 . Nov . 2020
  13. This Bean Stew is Spains Best Kept Secret | Alubias de Cantabria Recipe - paprikaspice.page

    […] FULL RECIPE HERE: https://spainonafork.wpengine.com/delicious-bean-stew-from-northern-spain-alubias-de-cantabria-recipe […]

    06 . Nov . 2020
  14. Bozu

    5 stars
    I really like your bean recipe and I will prepare it quickly. It’s simple and very tasty. Your videos are really useful and allow you to see what you’re doing. Thank you for your generosity and your enthusiasm … and I hope all is well in Spain with this Covid, Courage!

    05 . Nov . 2020
    • Spain on a Fork

      Thank you so much for your comment! Truly appreciate it 🙂 much love

      05 . Nov . 2020

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