A Butter Bean Stew to BEAT the Winter Blues | EASY 30 Minute Recipe
This Spanish Butter Bean Stew is the perfect dish for any occasion, but it´s extra special during the cold winter months. As with each spoonful, it will instantly warm your soul. This stew is effort-less to make, packs a ton of flavors and it´s all done in just 30 minutes.
This dish is known in Spain as Judiones de la Granja con Pimientos del Piquillo. It´s typically served as a first course, with some fish and potatoes to follow. But you can totally serve it as a main course. Next to a crunchy baguette and a bottle of Spanish wine.
To make this recipe I used canned butter beans, just to make things easier and quicker. If you prefer to use dried butter beans, just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
TIPS & TRICKS to Make this Recipe: This stew will hold for up to 5 days in the fridge and up to 3 months in the freezer. Make sure when you reheat the stew to add in a little broth or water.
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Watch the Video Below on How to Make this Spanish Butter Bean Stew
Spanish Butter Bean Stew
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 6 cloves garlic
- 1 carrot (peeled)
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 tsp dried thyme .50 grams
- 1 tbsp sherry vinegar 15 ml
- 2 tomatoes
- 2 cans butter beans 15.5 oz / 440 grams each
- 5 jarred roasted red bell peppers
- 2 1/2 cups vegetable broth 600 ml
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
Finely chop the onion, roughly chop the garlic, roughly chop the carrot and finely grate the tomatoes
Heat a stock pot with a medium heat and add in the olive oil
After 2 minutes add in the onion, garlic and carrots, mix with the olive oil, after 4 minutes add in the paprika, thyme and sherry vinegar, give it a quick mix, then add in the grated tomato, mix together and simmer
Meanwhile, drain the cans of butter beans into a colander and rinse under water, grab a 1/4 cup (60 grams) of the beans and add into a mortar, along with 2 tbsp chopped parsley and a pinch of sea salt, mash together until you form a paste, cut the roasted red bell peppers into bite-sized pieces
Once the grated tomato has thickened up, about 4 minutes, add in the drained butter beans, the roasted peppers and season with sea salt & black pepper, gently mix together, then add in the broth and raise to a high heat, when it comes to a boil, place a lid on the pan and lower to a low-medium heat
After simmering for 10 minutes, add in the bean and parsley paste, mix together and then remove from the heat
Transfers into shallow bowls and garnish with fresh parsley, enjoy!
Get the Spanish Jarred Roasted Red Bell Peppers I used to make this Recipe (10% OFF Your order with coupon code ONAFORK)
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