Spain on a Fork > All Recipes > Main Dishes > A Pot Of these Beans will WARM you with GOODNESS | Quick & Easy Recipe
All Recipes, Main Dishes / January 11, 2023

A Pot Of these Beans will WARM you with GOODNESS | Quick & Easy Recipe

This Spanish Bean Stew with Eggs, known as Potaje de Alubias con Huevos, is possibly my new favorite stew, specially during the cold winter months. It has an incredible depth of flavors, it´s easy to make and comes together in about 40 minutes.

Spanish Bean Stew with Eggs
My favorite thing about this stew, is that it´s made with the most basic pantry staples. We´re talking canned beans, canned tomato sauce, everyday vegetables and common spices & herbs. But the best part? With that first spoonful, it will instantly warm your soul.

Spanish Bean Stew with Eggs
What truly flavors this bean stew is the sweet smoked Spanish paprika. Accept no substitutions. You can also add in a little chili powder if you want some heat. For the liquid, I used vegetable broth instead of water. As the broth adds a heartier flavor to the stew.

Spanish Bean Stew with Eggs

TIPS & TRICKS to Make this Recipe: I poached the eggs for about 4 minutes in the stew. I like the egg whites fully cooked through with the yolks just slightly creamy. But you can cook the eggs to your liking.

Spanish Bean Stew with Eggs

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA

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Watch the Video Below on How to Make this Spanish Bean Stew with Eggs

Spanish Bean Stew with Eggs | Potaje de Alubias con Huevos

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 552 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 3 tbsp extra virgin olive oil 45 ml
  • 2 slices baguette 1 inch / 2.50 cm thick
  • 4 cloves garlic
  • 1 onion
  • 1 green bell pepper
  • 1 carrot
  • 1 large potato
  • 2 tsp sweet smoked Spanish paprika 5 grams
  • 14.5 oz can tomato sauce 410 grams
  • 15.5 oz can white beans 440 grams
  • 15.5 oz can pinto beans 440 grams
  • 3 1/2 cups vegetable broth 850 ml
  • 4 eggs
  • 2 bay leaves
  • pinch sea salt
  • dash black pepper
  • dash white sugar
  • handful fresh parsley

Instructions

  1. Roughly chop the onion and garlic, finely chop the green bell pepper and carrot (peeled), cut the potato (peeled) into small bite-sized pieces that are 1/2 inch / 2.50 cm thick, drain the canned beans into a colander and rinse under water

  2. Heat a stock pot with a medium heat and add in the olive oil

  3. After a couple minutes add in the slices of baguette and the cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around, then transfer into a mortar and set aside

  4. Using the same pan with the same heat, add in the onion, bell pepper and carrot, mix with the olive oil, after 4 minutes and the onion is translucent, add in the chopped potatoes and paprika, quickly mix together, then add in the canned tomato sauce and season everything with sea salt, black pepper and a kiss of white sugar, mix together and then simmer without mixing

  5. Once the tomato sauce has slightly thickened, about 3 to 4 minutes, add in the drained beans, vegetable broth and bay leaves, raise to a high heat, once it comes to a boil, place a lid on the pan and lower to a low-medium heat

  6. Meanwhile, add in 2 tbsp (8 grams) chopped parsley into the mortar with the fried bread and garlic, season with sea salt, using a pestle pound down until you form a paste like texture, you can also use a food processor for this step

  7. After simmering the stew for 15 to 20 minutes the potatoes should be fully cooked through, remove the lid and pierce one with a toothpick, if it easily goes in they are ready, for the next step add in the bread and garlic mixture, mix together, then crack in the eggs into the stew, all evenly spaced out, place the lid back on the pan and simmer for 3 to 4 minutes, or until the eggs are just cooked through, then remove from the heat

  8. Transfer into shallow bowls and sprinkle with finely chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this Recipe

Nutrition Facts
Spanish Bean Stew with Eggs | Potaje de Alubias con Huevos
Amount Per Serving
Calories 552 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 164mg55%
Sodium 968mg42%
Potassium 1752mg50%
Carbohydrates 79g26%
Fiber 17g71%
Sugar 10g11%
Protein 25g50%
Vitamin A 3839IU77%
Vitamin C 54mg65%
Calcium 221mg22%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments

  1. Alison

    Very good. I had about a 1/3 cup leftover cooked Mexican chorizo that I chucked in as well. The potatoes took longer to cook, but that’s ok it reduced the liquid a little more.

    15 . Jan . 2023
    • Spain on a Fork

      Sounds great! Thanks for the comment 🙂 Much love

      15 . Jan . 2023
  2. Ramya

    Cant wait to make this soon for me can i skip green bell pepper as am not a big fan of green bell pepper i never had spanish bean stew with eggs before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work

    11 . Jan . 2023
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      12 . Jan . 2023

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