Rejuvenating Bean Stew that will Fill you with Goodness

This Spanish White Bean & Sweet Potato Stew is what great food is all about. It´s packed with flavors, easy to make and promises to fill your body with so much goodness. Serve it next to a crunchy baguette and a bottle of Spanish red wine for the ultimate experience.

To make this recipe, I used jarred white beans, which is the same thing as the canned ones. The ones I used are just standard Spanish white beans. But you can use any type of canned white beans, such as: Navy beans, cannellini beans or great northern beans.

For the sweet potatoes, I left the skins on, just to give the dish more nutrients. But you can peel the sweet potatoes if you like. Either way, you only need to simmer the stew with the sweet potatoes between 15 to 20 minutes. You want them just cooked through, but not overcooked, otherwise they fall apart.

TIPS & TRICKS to Make this Recipe: What really flavors this stew is the Sweet Smoked Spanish Paprika (25% off your order if you purchase from this link) and the Sherry Vinegar. In certain recipes you can substitute some ingredients. For this stew, I recommend you use these 2 key ingredients and don´t substitute them, as it´s what really takes this stew to the next-level.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA I USED
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT

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Watch the Video Below on How to Make this Rejuvenating Bean Stew

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Spanish White Bean & Sweet Potato Stew

Course Main Course

Cuisine Mediterranean, Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 2

Calories 573 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 4 cloves garlic
• 1 carrot
• 1 green bell pepper
• 1/2 cup tomato sauce 115 grams
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 1 tbsp sherry vinegar 15 ml
• 2 1/2 cups canned white beans 400 grams (drained)
• 3 cups vegetable broth
• 1 large sweet potato
• handful finely chopped parsley
• pinch sea salt
• 1 bay leaf
• dash black pepper

Instructions

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

2. After 1 minute add in 1 small onion finely diced, 1 green bell pepper finely chopped, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly chopped, mix the vegetables with the olive oil

3. Once the onion is translucent, about 4 minutes, add in 1 tsp sweet smoked Spanish paprika and 1 tbsp sherry vinegar, quickly mix together, then add in 1/2 cup tomato sauce (I used finely grated fresh tomatoes), mix together and simmer

4. Meanwhile, cut 1 sweet potato (washed & patted dry) into small pieces that are 1/2 inch (1.25 cm) thick

5. After simmering the tomato sauce for 4 minutes and it has slightly thickened up, add in the chopped sweet potatoes and season with sea salt & black pepper, mix together, then add in 2 1/2 cups canned white beans (drained & washed), 3 cups vegetable broth and 1 bay leaf, gently mix together and raise to a high heat

6. Once the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat, simmer until the sweet potatoes are cooked through, about 15 to 20 minutes, then remove from the heat

7. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this recipe

Nutrition Facts

Spanish White Bean & Sweet Potato Stew

Amount Per Serving

Calories 573 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 422mg18%

Potassium 1932mg55%

Carbohydrates 91g30%

Fiber 20g83%

Sugar 15g17%

Protein 22g44%

Vitamin A 22109IU442%

Vitamin C 63mg76%

Calcium 248mg25%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

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