Spain on a Fork > All Recipes > Main Dishes > Spanish Butter Bean & Potato Stew | EASY One-Pot Heartwarming Recipe
All Recipes, Main Dishes / February 28, 2024

Spanish Butter Bean & Potato Stew | EASY One-Pot Heartwarming Recipe

This Spanish Butter Bean & Potato Stew, known as un Guiso de Judiones de la Granja con Patatas, is what heartwarming and delicious food is all about. We’re talking layer upon layer of so many great flavors, heart-healthy ingredients and all done in a little over 40 minutes.

Spanish Butter Bean & Potato Stew
To make this recipe, I used canned butter beans. Just to make things easier and quicker. Of course, you can also use dried butter beans if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

Spanish Butter Bean & Potato Stew
For the liquid, I used homemade vegetable broth. However, chicken or beef broth is traditionally used here. So you can go either way. For the potatoes, I used yukon golds. You want to make sure to use potatoes that are a bit more waxy than starchy. As they hold their shape better in stews.

Spanish Butter Bean & Potato Stew

TIPS & TRICKS to Make this Recipe: To make the thickener, I used a mortar & pestle. You can also use a food processor, blender or even nutri-bullet. This stew will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some liquid when reheating.

Spanish Butter Bean & Potato Stew

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Butter Bean & Potato Stew

Spanish Butter Bean & Potato Stew
5 from 2 votes

Spanish Butter Bean & Potato Stew

Course Main Course, Stew
Cuisine Spanish
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 434 kcal
Author Albert Bevia @ Spain on a Fork


  • 3 tbsp extra virgin olive oil 45 ml
  • 2 slices baguette 3/4 inch (2 cm) thick each
  • 8 cloves garlic
  • 2 tbsp chopped parsley 8 grams
  • 1 onion
  • 2 carrots
  • 2 tsp sweet smoked Spanish paprika 5 grams
  • 1 tsp ground cumin 3 grams
  • 2 tomatoes
  • 2 potatoes
  • 2 cans butter beans 15.5 oz / 440 grams each
  • 3 cups vegetable broth 720 ml
  • 1 bay leaf
  • sea salt & black pepper


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

  2. After a couple of minutes add in the slices of baguette and 4 whole cloves of garlic, fry the ingredients until golden fried all around

  3. In the meantime, finely chop the onion, roughly chop 4 cloves of garlic and cut the carrots (peeled) into small bite-size pieces

  4. After about 4 minutes and the slices of baguette and cloves of garlic are golden fried, transfer them into a mortar and set aside

  5. Using the same pan with the same heat, add in the chopped vegetables, mix continuously, after 4 minutes and the ingredients are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in 2 tomatoes finely grated and season generously wth sea salt & black pepper, mix together and then simmer for a few minutes

  6. In the meantime, cut the potatoes (peeled) into small bite-size pieces that are 3/4 inch (2 cm) thick and drain the cans of butter beans into a colander and rinse the beans under water

  7. Once the grated tomato has thickened, about 5 minutes, add in the chopped potatoes, drained butter beans and just enough vegetable broth to barely cover the ingredients, then add in the bay leaf and turn it up to a high heat, when it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

  8. While the stew is simmering, move back to the mortar with the fried baguette and garlic, add in the chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture, you can also use a food processor, blender or nutri-bullet

  9. After simmering the stew for 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick, add in the bread and garlic mixture, give it a gentle mix until well mixed, then remove from the heat

  10. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

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

Nutrition Facts
Spanish Butter Bean & Potato Stew
Amount Per Serving
Calories 434 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 871mg38%
Potassium 1212mg35%
Carbohydrates 68g23%
Fiber 16g67%
Sugar 7g8%
Protein 17g34%
Vitamin A 6279IU126%
Vitamin C 34mg41%
Calcium 117mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Kristine Winship

    5 stars
    This soup is so delicious! Thank you for sharing this with us.

    14 . Apr . 2024
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      14 . Apr . 2024
  2. Andrew Mills

    5 stars
    This looks delicious. Can the leftovers of this meal be frozen

    18 . Mar . 2024
    • Spain on a Fork

      Absolutely! For up to 3 months, just add in some liquid when reheating 🙂 Much love

      18 . Mar . 2024
  3. Jeff H

    Great recipe, and like most stews…even better the second day as leftovers.

    05 . Mar . 2024
    • Spain on a Fork

      Glad you enjoyed it! Much love 🙂

      06 . Mar . 2024

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