Spanish White Bean and Potato Stew | EASY One-Pot Heartwarming Recipe
This Spanish White Bean and Potato Stew, known as Guiso de Alubias Blancas con Patatas, is what cozy comfort food is all about. We’re talking a ton of great flavors, simple everyday ingredients and all done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine from Jumilla for an incredible meal.
To make this recipe, I used canned white beans. But you can use other types of canned beans. You can also use dried beans if you prefer. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.
For the potatoes, I used yukon golds. It’s important to use potatoes here that are a bit more waxy than starchy. As they hold their shape better and won’t break apart. You can also use new potatoes, red potatoes or even golden delight.
TIPS & TRICKS to Make this Recipe: To make the thickener, I used a mortar & pestle. You can also use a food processor, stand-up blender or even a nutribullet. This stew will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some liquid when reheating if it’s too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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 Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this Spanish White Bean and Potato Stew
Spanish White Bean and Potato Stew | Guiso de Alubias Blancas con Patatas
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 2 slices baguette 1 inch / 2.5 cm thick each
- 8 cloves garlic
- 1 onion
- 1 carrot
- 2 potatoes 1 lbs / 450 grams
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 3/4 tsp ground cumin 2 grams
- 2 tomatoes (grated)
- 2 cans white beans 15.5 oz / 440 grams each
- 3 cups vegetable broth 720 ml
- 1 bay leaf
- 2 tbsp chopped parsley 8 grams
- sea salt & black pepper
Instructions
-
Heat a stock pot with a medium heat and add in the olive oil
-
After a couple of minutes add in the slices of baguette and 4 whole cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around
-
In the meantime, roughly chop the onion, roughly chop the other 4 cloves of garlic and cut the carrot (peeled) into small bite-size pieces
-
After 3 to 4 minutes and the slices of baguette and garlic are golden fried, remove them from the stock pot and transfer into a mortar
-
Now using the same pan with the same heat, add in the chopped ingredients, mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, add in the sherry vinegar, sweet smoked paprika and ground cumin, quickly mix together, then add in the 2 grated tomatoes and give it a mix and let it simmer
-
While the grated tomatoes are simmering, cut the potatoes (peeled) into small bite-size pieces that are 1/2 inch (1.25 cm) thick
-
After 3 to 4 minutes and the grated tomato has slightly thickened, add in the chopped potatoes and season everything with sea salt & black pepper, mix together, then add in the 2 cans of white beans (drained & rinsed), vegetable broth and bay leaf, turn it up to a high heat and give it a gentle mix
-
Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
-
While the stew is simmering, move back to the mortar with the fried baguette and garlic, add in the chopped parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture, you can also use a food processor, hand blender or a nutribullet
-
After simmering the stew for 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, add in the bread and garlic mixture, gently mix together and then simmer for 1 to 2 minutes
-
Transfer the stew into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)
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.
Barbara
16 . Oct . 2024Excellent recipe- really easy-and full of taste-I enjoy watching your youtube channel.Thank!
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
16 . Oct . 2024Lisa
14 . Oct . 2024I ‘m making this tonight and already it smells and tastes delicious! Thank you for another wonderful recipe.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
14 . Oct . 2024Jimmy Helfer
I made this as per recipe, with the exception of using regular paprika and russet potatoes, as they were on hand.
Turned out delicious. Got two thumbs up from my household.
I don’t pretend to understand what I was trying to do by mashing garlic bread into a paste and added it at the end though.
11 . Oct . 2024Spain on a Fork
The bread and garlic mixture help thicken stew 🙂 Glad you all enjoyed it! Much love
12 . Oct . 2024Wendy/HappyAppleVegan
09 . Oct . 2024Such a hearty, comforting, nourishing soup! Lovely recipe.
Spain on a Fork
Glad you enjoyed it! Much love 🙂
12 . Oct . 2024