Spain on a Fork > All Recipes > Main Dishes > A Butter Bean Stew to BEAT the Winter Blues | EASY 30 Minute Recipe
Main Dishes / December 7, 2022

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.

Butter Bean Stew
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.

Butter Bean Stew
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.

Butter Bean Stew

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.

Butter Bean Stew

Key Ingredients & Cookware I used in this Recipe:
PANS I USE
EXTRA VIRGIN SPANISH OLIVE OIL
BUTTER BEANS
SPANISH ROASTED RED PEPPERS (10% OFF Your order with coupon code ONAFORK)
VEGETABLE BROTH

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

Spanish Butter Bean Stew

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 287 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. Finely chop the onion, roughly chop the garlic, roughly chop the carrot and finely grate the tomatoes

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

  3. 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

  4. 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

  5. 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

  6. After simmering for 10 minutes, add in the bean and parsley paste, mix together and then remove from the heat

  7. Transfers into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Jarred Roasted Red Bell Peppers I used to make this Recipe (10% OFF Your order with coupon code ONAFORK)

Nutrition Facts
Spanish Butter Bean Stew
Amount Per Serving
Calories 287 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 1388mg60%
Potassium 808mg23%
Carbohydrates 44g15%
Fiber 13g54%
Sugar 4g4%
Protein 13g26%
Vitamin A 3598IU72%
Vitamin C 36mg44%
Calcium 94mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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8 Comments

  1. Lisa

    5 stars
    This was absolutely delicious. Love the combination of flavors in this stew. I just started eating this way and I am looking forward to trying many of your recipes. Thank you.

    03 . Jan . 2023
    • Spain on a Fork

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

      03 . Jan . 2023
  2. Ellie

    5 stars
    Perfect for a freezing cold evening in London! Have a sneaky feeling it will taste even better tomorrow. Thank you

    10 . Dec . 2022
    • Spain on a Fork

      Yes! Thanks for the comment 🙂 Much love

      11 . Dec . 2022
  3. bonnie warner

    I don’t have any vegetable stock on hand. I freeze grated tomatoes i larger quantities than what is called for here. Would it be OK to use the excess tomato juice as a substitute, or would I be better off just using water? Thank you

    09 . Dec . 2022
    • Spain on a Fork

      I would use water, otherwise the flavor of the tomato juice will overpower the dish 🙂 Much love

      10 . Dec . 2022
  4. Ramya

    Cant wait to make this soon for me i never had spanish butter bean stew before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work

    07 . Dec . 2022
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      08 . Dec . 2022

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