Spanish Beans with Rice & Potatoes | Possibly the BEST Bean Stew EVER
These Spanish Beans with Rice & Potatoes, known as Recao de Binéfar, is considered to be one of the oldest recipes that hail from Spain. It´s filled with flavors, made with affordable ingredients and all done in about 40 minutes. Serve this stew next to a crunchy baguette and a bottle of Spanish wine for a complete and nourishing meal.
For the beans, I used canned white beans. Just to make things easier and quicker. If you prefer to use dried white beans. Soak them overnight in plenty of water and then simmer the following day between 1 to 2 hours or until tender.
For the rice I used long grain rice, but you can use any type of rice you like. Just make sure to not rinse the rice under water. Otherwise it will wash out the starch. Which is one of the elements that helps thicken up the stew.
TIPS & TRICKS to Make this Recipe: When you cut the potatoes, make sure to cut them into smaller bite-sized pieces. That way they evenly cook with the rice. For the liquid I used vegetable broth, but you can also use water or even chicken broth if you like.
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Watch the Video Below on How to Make Spanish Beans with Rice & Potatoes
Spanish Beans with Rice & Potatoes | Recao de Binéfar
- 3 tbsp extra virgin olive oil 45 ml
- 1 onion
- 4 cloves garlic
- 1 tsp hot smoked Spanish paprika 2.30 grams
- 2 cans white beans 15.5 oz / 440 grams each
- 6 cups vegetable broth 1400 ml
- 2 potatoes
- 1/2 cup long grain rice 100 grams
- 1 bay leaf
- pinch sea salt
- dash black pepper
- fresh parsley
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the onion finely chopped and the garlic roughly chopped, mix continuously with the olive oil
Once the onion is translucent, about 4 minutes, add in the paprika and quickly mix together, then add in the canned white beans (drained & rinsed) and the vegetable broth, raise to a high heat, season with sea salt, black pepper and 1 bay leaf, mix and bring to a boil
Meanwhile, cut the potatoes (peeled) into bite-sized pieces
Once the broth comes to a boil, add in the potatoes, mix together and bring back to a boil, then add in the rice, give it one final mix, then place a lid on the stock pot and lower to a low-medium heat
After 15 to 20 minutes remove the lid, at this point the potatoes and rice should be fully cooked through, you can always pierce the potatoes with a toothpick to ensure they are done, as for the rice you are looking for plump grains, remove from the heat
Transfer the stew into shallow bowls and garnish with fresh parsley, serve at once, enjoy!
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