Spain’s BEST-KEPT White Bean Recipe | Alubias Blancas en Pepitoria

These Spanish Beans are Spain’s BEST-KEPT White Bean Recipe. We’re talking a ton of amazing flavors, easy to make, and all done in about 40 minutes. Serve them as a side dish next to some grilled fish or even as a main course. Either way, they promise to fill you with so much goodness.

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

What flavors this dish is the pepitoria sauce. Made with bread, garlic, almonds, eggs, and saffron. I used a mortar and pestle to create the paste for the sauce. But you can also use a food processor, stand-up blender, or even a nutribullet.

TIPS & TRICKS to Make this Recipe: You can serve these beans warm or even at room temperature. They will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. Just add in some broth when reheating to bring back that creamy goodness.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Spain's BEST-KEPT White Bean Recipe | Alubias Blancas en Pepitoria

Course Main Course, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 499 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 cage-free organic egg
• 2 slices baguette 1 inch / 2.50 cm thick each
• 4 cloves garlic (skins removed)
• 15 raw blanched almonds
• 1/4 tsp saffron threads .17 grams
• 1 onion (roughly chopped)
• 1/2 cup dry white wine 120 ml
• 2 1/2 cups vegetable broth 600 ml
• 2 cans white beans 15.5 oz / 440 grams each
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Add the egg into a sauce pan, fill with water, just enough to cover the egg, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the egg sit there for 10 to 11 minutes to end up with a perfectly hardboiled egg

2. In the meantime, heat a large fry pan with a medium heat and add in the olive oil, after a couple of minutes add in the slices of baguette, cloves of garlic and almonds, fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove the pan from the heat

3. Transfer the ingredients into a mortar, making sure to reserve the olive oil in the pan, then add in the saffron and a pinch of sea salt

4. Once the egg is hardboiled and peeled, add the yolk into the mortar with the rest of the ingredients, using a pestle, pound down until you get a paste-like texture, finely chop the egg whites and set aside

5. Heat the same fry pan with a medium heat, after a couple of minutes add in the onion, mix continuously, after 4 minutes and the onion is translucent, add in the white wine, raise to a high heat and simmer

6. After 3 minutes and the alcohol has been cooked off, add in the mixture from the mortar and the vegetable broth, gently mix together until well mixed and bring to a boil, then add in the white beans (drained and rinsed) and season with sea salt & black pepper, gently mix together, then place a lid on the pan and lower to a low-medium heat

7. After simmering the beans for 10 minutes remove the lid, add in the chopped egg whites and give it one final gentle mix, then remove from the heat

8. Transfer into a large serving dish and garnish with chopped parsley, enjoy!

Recipe Notes

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

Nutrition Facts

Spain's BEST-KEPT White Bean Recipe | Alubias Blancas en Pepitoria

Amount Per Serving

Calories 499 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 47mg16%

Sodium 432mg19%

Potassium 1133mg32%

Carbohydrates 61g20%

Fiber 12g50%

Sugar 4g4%

Protein 20g40%

Vitamin A 381IU8%

Vitamin C 3mg4%

Calcium 208mg21%

Iron 8mg44%

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

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