These SPANISH BEANS Will Warm Your Soul | Alubias Blancas en Salsa Verde

These heartwarming Spanish beans, known as alubias blancas en salsa verde, are what comfort food is all about. We’re talking simple yet delicious flavors, basic pantry staples, and all done in a little over 30 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish Rioja for a complete meal.

To make this recipe, I used canned white beans. Spanish pochas, to be exact. But you can use any type of canned white beans you like. You can even use dried white beans if you prefer. Just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until they’re just tender.

For the liquid, I used homemade vegetable broth. You can substitute it for chicken broth or even water. Just make sure to season accordingly if using water. I also added a little dry white wine. If wine is not your thing, you can also use white grape juice or some broth with a squeeze of fresh lemon juice.

TIPS & TRICKS to Make this Recipe: While the beans are simmering, make sure to gently shake the pan once in a while. This will help thicken up the broth. This dish will hold for up to 2 to 3 days in the fridge and freeze for up to 3 months 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

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Watch the Video Below on How to Make these Spanish Alubias Blancas en Salsa Verde

5 from 2 votes

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Heartwarming Spanish Beans | Alubias Blancas en Salsa Verde

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 428 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 medium onion (finely chopped)
• 8 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour 8 grams
• 1/2 cup dry white wine 120 ml
• 1/4 cup chopped parsley 15 grams
• 2 cans white beans 15.5 oz / 440 grams each
• 2 cups vegetable broth 480 ml
• 1 bay leaf
• sea salt & black pepper

Instructions

1. Heat a large fry pan or stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion and garlic, and mix continuously

3. Once the onion and garlic are lightly sautéed, about 4 minutes, add in the flour, continue to mix together for 2 minutes, then add in the white wine, chopped parsley, and season with salt & pepper, mix continuously

4. After 3 minutes, and you've ended up with a paste-like texture and the alcohol has been cooked off, add in the canned white beans (drained and rinsed), vegetable broth, and bay leaf, turn it up to a high heat, and gently mix together until there are no lumps in the liquid

5. Once it comes to a boil, place a lid on the pan, and lower it to a low heat, simmer for 10 minutes, making sure to give the pan a gentle shake once in a while

6. Transfer into shallow bowls and serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Heartwarming Spanish Beans | Alubias Blancas en Salsa Verde

Amount Per Serving

Calories 428 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 487mg21%

Potassium 1106mg32%

Carbohydrates 55g18%

Fiber 11g46%

Sugar 3g3%

Protein 17g34%

Vitamin A 569IU11%

Vitamin C 9mg11%

Calcium 186mg19%

Iron 7mg39%

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

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