Spanish Poor Man´s Bean Stew | Potaje de Alubias a lo Pobre Recipe
This Spanish Poor Man´s Bean Stew, is truly one of Spain´s most iconic dishes. It´s made with the humblest ingredients, filled with so many great flavors and easy to make. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate Spanish experience.
This is a dish that dates back hundreds of years, where Spanish farmers would grown their own ingredients to create dishes just like this. Healthy, affordable and filling your body with so much goodness.
To make this recipe, I used plain small dried white beans. But you can use any dried white beans you like. Such as navy beans or cannellini beans. Of course, you can take the short-cut here and use canned white beans instead. But to keep things traditonal, I used dried white beans.
TIPS & TRICKS to Make this Recipe: The secret to working with dried beans is easy. First rinse them and then soak in water for at least 8 hours. Once you add them into the pan, add the liquid and bring to a boil. Then place a lid and lower to a low-medium heat. In my case, it took 1 hour to cook the beans, but it might take you less or more. Just keep and eye on them after 45 minutes, and add more liquid as needed. Remember to season at the end, otherwise the beans will take longer to cook and end up with a tough texture.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make this Spanish Poor Man´s Bean Stew
Spanish Poor Man´s Bean Stew
- 1 cup dried white beans 180 grams
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 5 cups vegetable broth 1200 ml
- 2 bay leafs
- pinch sea salt
- dash black pepper
Measure out 1 cup dried white beans, add into a colander and rinse under cold water, making sure to remove any broken beans and/or debris, then transfer the beans into a large bowl, add in 4 cups (1 liter) cold water and let the beans sit for 8 to 16 hours
After at least 8 hours, drain the beans back into the colander and give them one final rinse under cold water
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes, add in 1/2 onion finely diced and 4 cloves garlic roughly chopped, mix with the olive oil, after 3 minutes and the onions are translucent, add in 1 tsp sweet smoked paprika, quickly mix together, then add in the rinsed beans and mix, next add in 5 cups vegetable broth and 2 bay leafs, raise the heat to a high heat and bring to a boil, then place a lid on the pan and lower the heat to a low-medium heat
After 1 hour, the beans should be perfectly cooked, remove the lid (if your beans are still not done, cook for another 10 to 30 minutes, adding more broth as needed), season with sea salt & black pepper, gently mix together and simmer for another 2 minutes, then remove from the heat
Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.