Heart-Warming Bean and Artichoke Stew | One of Spain´s Best Bean Stews
This Heart-Warming Bean and Artichoke Stew, known as Potaje de Habichuelas con Alcachofas, is possibly one of Spain´s best bean stews. It´s filled with flavors, super easy to make and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine for an amazing meal.
To make this recipe, I used canned white beans and canned artichoke hearts, just to make things easier and quicker. Of course, you can also use dried beans and fresh artichokes if you prefer. Just soak the beans overnight and then simmer the following day for 1 to 2 hours or until tender. To prep fresh artichokes, check this link.
For the liquid, I used homemade vegetable broth. However, chicken broth is traditionally used. But you can use any liquid you like, from beef broth all the way to water. Just make sure to season accordingly if using water.
TIPS & TRICKS to Make this Recipe: To make the thickener, I used a mortar & pestle. If you don´t have one, you can also use a food processor, hand blender or even a nutri-bullet. This soup will hold for up to 3 to 4 days in the fridge.
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Watch the Video Below on How to Make this Heart-Warming Bean and Artichoke Stew
Spanish White Bean and Artichoke Stew
- 3 tbsp extra virgin olive oil 45 ml
- 2 slices baguette 1/2 inch / 1.25 cm thick each
- 7 cloves garlic
- 1 small onion
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- 2 cans white beans 15.5 oz / 440 grams each
- 1 can artichoke hearts 14 oz / 400 grams
- 3 cups vegetable broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 1 bay leaf
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
Drain the cans of beans into a colander and rinse under water, drain the canned artichokes as well and rinse under water, finely chop the onion, roughly chop 4 cloves of garlic and remove the skins from 3 cloves of garlic
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes, add in the slices of baguette and the 3 whole cloves of garlic, fry for 3 to 4 minutes or until golden fried all around, then remove from the stock pot and add into a mortar
Using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the drained beans, drained artichokes and season with sea salt & black pepper, gently mix together, then add in the broth, saffron and bay leaf, raise to a high heat and gently mix together
Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
In the meantime, go back to the mortar with the fried bread and garlic, add in the parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture
After simmering the stew for 20 minutes remove the lid, add in the bread and garlic mixture, gently mix the stew until well mixed, remove from the heat
Transfer into shallow bowls, enjoy!
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