DELICIOUS Kidney Bean & Rice Stew | Quick & Easy Heart-Healthy Recipe
This Kidney Bean & Rice Stew, known in Spain as Potaje de Alubias Rojas con Arroz, is seriously what great food is all about. It´s filled with flavors, super easy to make and comes together in just 45 minutes.
To make this recipe, I used Spanish jarred kidney beans, which is the same thing as the canned ones. Of course, you can also use dried kidney beans here. Just soak them in plenty of water overnight and then simmer the following day on a low-medium heat for 1 to 2 hours or until tender.
What really flavors this stew, is the sweet smoked Spanish paprika and the ground cumin. These spices add an incredible depth of flavors to the stew and give it that big punch of Spanish goodness.
TIPS & TRICKS to Make this Recipe: For the rice, I used Spanish round rice. But you can use any rice you like. Just make sure to check the package instructions, this way you perfectly cook your rice. This stew can be stored in the fridge for up to 5 days or even freezed for up to 3 months. Just make sure to add in a bit of broth when you reheat it.
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Watch the Video Below on How to Make this Spanish Kidney Bean & Rice Stew
Spanish Kidney Bean & Rice Stew
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 1 green bell pepper
- 1 carrot
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1.25 grams
- 1/2 cup tomato sauce 115 grams
- 2 1/2 cups canned kidney beans 570 grams (400 grams drained)
- 3 1/2 cups vegetable broth 850 ml
- 1/2 cup uncooked round rice 110 grams
- 1 bay leaf
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Roughly chop 1 small onion, roughly chop 4 cloves of garlic, finely chop 1 green bell pepper and finely chop 1 carrot that´s been peeled
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
After 1 minute, add in the chopped vegetables into the stock pot, mix continuously with the olive oil, after 4 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1/2 cup tomato sauce and season with sea salt & black pepper, mix and simmer
Once the tomato sauce has thickened, about 3 minutes, add in 2 1/2 cups of canned kidney beans (drained & rinsed), 3 1/2 cups of vegetable broth and 1 bay leaf, turn up the heat to a high heat and give it a gentle mix
Once the broth comes to a boil, add in 1/2 cup uncooked Spanish round rice and give it one final mix, place a lid on the stock pot and lower to a low-medium heat, simmer until the rice is done (check package instructions), once the rice is cooked, remove the lid (if your stew looks too dry, add in a bit more broth), remove the stock pot from the heat
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this recipe
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