A Heart-Healthy Bean Stew to Make you Feel like a Million Bucks
This Spanish Pinto Bean Stew, known in Spain as Potaje de Alubias Pintas, is what great food and healthy eating is all about. It´s packed with nutrients, loaded with flavors and comes together in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate experience.
To make this recipe, I used jarred pinto beans, which is the same thing as the canned ones. Make sure to drain the beans into a sieve and rinse them under cold water. This ensures they will absorb all the flavors in the pan.
For the potatoes, I used new potatoes. Important to use potatoes here that are more waxy than starchy. That way as they cook in the stew, they hold their shape and won´t get mushy.
TIPS & TRICKS to Make this Recipe: As stated above, I used pinto beans here, but you can also use white beans, kidney beans or chickpeas. For the spinach, I used fresh bagged spinach, but you can also use frozen spinach.
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Watch the Video Below on How to Make this Heart-Healthy Bean Stew
Spanish Pinto Bean Stew | Potaje de Alubias Pintas
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 1 green bell pepper
- 1 carrot
- 4 cloves garlic
- 1 tomato
- 1 medium sized potato
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp cumin powder 1.50 grams
- 2 1/2 cups canned pinto beans 400 grams drained
- 3 cups vegetable broth 710 ml
- 2 cups fresh spinach 100 grams
- pinch sea salt
- dash black pepper
Roughly dice 1 small onion, finely chop 1 green bell pepper, thinly slice 1 carrot (peeled), roughly chop 4 cloves garlic, roughly chop 1 tomato and cut 1 potato into small pieces that are a 1/4 inch thick (.625 cm)
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes add in the chopped onions, green bell pepper, sliced carrot and chopped garlic, mix together so all the vegetables are coated in the olive oil
After 4 minutes and the vegetables are lightly sauteed, add in the chopped tomato, the pieces of potato, 1 tsp sweet smoked Spanish paprika, 1/2 tsp ground cumin and season with sea salt & black pepper, mix together and cook for 3 minutes, then add in 2 1/2 cups canned pinto beans (drained & rinsed) and 3 cups vegetable broth, mix together and raise the heat to a high heat
Once the broth comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat
After 20 to 25 minutes and the potatoes are fully cooked through, remove the lid from the stock pot, add in 2 cups chopped fresh spinach and mix together until wilted, then remove from the heat, transfer into shallows bowls, enjoy!
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