Spain on a Fork > All Recipes > Main Dishes > DELICIOUS Kidney Bean & Rice Stew | Quick & Easy Heart-Healthy Recipe
All Recipes, Main Dishes / February 21, 2022

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.

Kidney Bean & Rice Stew
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.

Kidney Bean & Rice Stew
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.

Kidney Bean & Rice Stew

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.

Kidney Bean & Rice Stew

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA I USED
SPANISH KIDNEY BEANS I USED
SPANISH ROUND RICE I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Kidney Bean & Rice Stew

Spanish Kidney Bean & Rice Stew

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Calories 583 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. 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

  2. Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

  3. 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

  4. 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

  5. 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

  6. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used in this recipe

Nutrition Facts
Spanish Kidney Bean & Rice Stew
Amount Per Serving
Calories 583 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 916mg40%
Potassium 1154mg33%
Carbohydrates 95g32%
Fiber 19g79%
Sugar 14g16%
Protein 19g38%
Vitamin A 6084IU122%
Vitamin C 62mg75%
Calcium 121mg12%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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9 Comments

  1. Laura Bagheri

    5 stars
    This recipe is a home run. My only regret is not doubling it. It is so delicious. Super hearty and flavorful. Wish I had a fresh loaf of bread. I made my usual homemade veggie broth, but look forward to trying Spain on a Fork’s homemade veggie broth, the addition of mushrooms and spinach sounds wonderful. I did substitute basmati rice and it worked out fine.

    26 . May . 2022
    • Spain on a Fork

      So happy to hear that!! Much love 🙂

      27 . May . 2022
  2. A Bowl of this Stew will WARM your Soul | Kidney Bean & Rice Stew Recipe - My Home Chef Recipes

    […] FULL RECIPE HERE: https://spainonafork.com/spanish-kidney-bean-rice-stew-recipe […]

    24 . May . 2022
  3. Janice

    5 stars
    I made this for dinner tonight. What a great recipe! The dish was tasty and satisfying. I loved the flavor of the smoked paprika with cumin. I used brown rice. The meat was not missed at all.

    12 . Apr . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      14 . Apr . 2022
  4. Iris

    I enjoy…..all your recipes,thank you

    27 . Feb . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      27 . Feb . 2022
  5. Ramya

    Cant wait to make this soon for me can i skip green bell pepper as am not a big fan of bell peppers i never had kidney bean and rice stew before perfect for raining days in Singapore and after office meals

    21 . Feb . 2022
    • Spain on a Fork

      Sounds great Ramya!! Much love 🙂

      21 . Feb . 2022

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