There is nothing better than a hot plate on a cold winter´s day, and this Spanish Bean Stew is just that. Loaded with Spanish flavors, super easy to make and promises to warm your soul with so much goodness.
My favorite part about this Spanish Bean Stew is that it´s made with very simple & humble ingredients. We´re talking canned beans and everyday vegetables, plus it requires no special equipment or tricky cooking techniques.
What really flavors this stew is the sweet smoked Spanish paprika and a great vegetable broth. The broth that I used to make this recipe is homemade. You will find the recipe on how to make it here. But you can always use the store-bought stuff.
TIPS & TRICKS to Make this Recipe: I used canned beans to make this stew. Why? Because it makes it so much easier. The secret? Make sure to rinse the canned beans under cold running water. This removes any of the preservatives and allows the beans to absorb all the flavors in the stew.
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Watch the Video Below on How to Make this Spanish Bean Stew
Spanish Bean Stew | A Classic Heart-Warming Dish
- 1/4 cup extra virgin olive oil 60 ml
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 carrot
- 1/2 onion
- 4 cloves garlic
- 2 tomatoes
- 2 tsp sweet smoked Spanish paprika 4.60 grams
- 1 cup canned chickpeas 170 grams
- 1 cup canned white beans 170 grams
- 1 cup canned kidney beans 170 grams
- 2 1/2 cups vegetable broth 588 ml
- 1 bay leaf
- 2 tbsp freshly chopped parsley 7.60 grams
- sea salt & black pepper
Roughly dice 1/2 red & 1/2 green bell pepper, roughly dice 1 carrot that has been peeled, finely dice 1/2 onion, finely mince 4 cloves garlic, finely grate 2 fresh tomatoes and rinse 1 cup of canned chickpeas, 1 cup of canned white beans and 1 cup of canned kidney beans under cold running water
Heat a stock pot with a medium-high heat and add in 1/4 cup of extra virgin olive oil, after 60 to 90 seconds add in the diced red & green bell peppers, the diced carrot and the diced onion, mix with the olive oil, after 7 to 8 minutes and the vegetables have a light golden fried color, add in the minced garlic and mix with the vegetables, after 30 seconds add in the grated tomato and 2 teaspoons of sweet smoked paprika, give it a mix and simmer for 2 minutes
After 2 minutes and the grated tomato has thickend up, add in the 1 cup of canned chickpeas, 1 cup of canned white beans, 1 cup of canned kidney beans and season with sea salt & black pepper, give it a gently mix, then add in a generous 2 1/2 cups of vegetable broth and 1 bay leaf, give it a mix and bring to a rolling boil, then place a lid on the stock pot and lower the fire to a low-medium heat
After about 20 minutes remove the lid from the pan, add in 2 tablespoons of freshly chopped parsley, give it a quick mix and remove the stock pot from the heat, serve in shallow bowls, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Spanish Bean Stew
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