Spain on a Fork > All Recipes > Main Dishes > Sevilla´s Best-Kept White Bean Stew | Potaje de Chícharos Recipe
All Recipes, Main Dishes / October 15, 2021

Sevilla´s Best-Kept White Bean Stew | Potaje de Chícharos Recipe

We´ve made a ton on Spanish bean stews here on Spain on a Fork. Some that are very popular outside of Spain, like the Classic Chickpea Stew, to others that are not as popular, like Alubias de Cantabria. In this post, I will show you how to make another delicious bean stew, that is not very well-known outside of Spain. We´re talking Potaje de Chícharos.

White Bean Stew
This Spanish white bean stew hails from the province of Sevilla in the south of Spain. It´s packed with so many great flavors, it´s easy to make and comes together in about 40 minutes. Folks, this is the kind of dish, that´s going to warm your soul and fill your body with so much goodness.

White Bean Stew
To make this recipe, I used jarred white beans, which is the same thing as the canned ones. I also used vegetable broth instead of water. But you can use water if you prefer. Just make sure to add a vegetable bouillon cube.

White Bean Stew

TIPS & TRICKS to Make this Recipe: Very important to use a potato here that is waxy vs starchy. Like new potatoes, yukon gold or golden delight. That way when you cook the potatoes, they keep their shape and they don´t get mushy.

White Bean Stew

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

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Watch the Video Below on How to Make Sevilla´s Best-Kept White Bean Stew

White Bean Stew
4.84 from 6 votes
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Sevilla´s Best-Kept White Bean Stew | Potaje de Chícharos

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 560 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 2 slices baguette
  • 4 cloves garlic
  • 1 onion
  • 1 green bell pepper
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 cup tomato sauce 115 grams
  • 1 large yukon gold potato
  • 2 cups cooked white beans (canned or jarred) 400 grams
  • 3 cups vegetable broth 710 ml
  • 3 tbsp finely chopped parsley 12 grams
  • 1 bay leaf
  • pinch sea salt
  • dash black pepper

Instructions

  1. Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

  2. After 2 minutes add in 2 slices baguette (1/2 inch / 1.25 cm thick) and 4 cloves garlic (peeled), fry the slices of baguette for 2 minutes per side and the cloves of garlic for 3 to 4 minutes, or until golden fried, remove the garlic and slices of baguette from the pan and transfer into a mortar, set aside

  3. Using the same pan with the same heat, add in 1 onion roughly diced and 1 green bell pepper finely chopped, mix with the olive oil, after 5 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and quickly mix together, then add in 1/2 cup tomato sauce and simmer for a couple of minutes

  4. After 3 minutes and the tomato sauce has thickend, add in 1 large potato that´s been cut into small 1/2 inch (1.25 cm) thick pieces, 2 cups cooked white beans (I used jarred and rinsed before adding) and season with sea salt & black pepper, gently mix together until well mixed, then add in 3 cups vegetable broth and 1 bay leaf, raise the heat to a high heat and mix together, once it comes to a boil, place a lid on the pan and lower the heat to a low-medium heat

  5. While the stew is cooking, move back to the mortar with the garlic & bread, add in 2 tbsp finely chopped parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste

  6. About 20 minutes after placing the lid on the pan, the potatoes should be perfectly cooked, if you can pierce them with a toothpick and it easily goes in, they are ready, for the final step add the bread & garlic mixture into the stew, mix together and cook for another 2 minutes, then remove from the heat

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

Nutrition Facts
Sevilla´s Best-Kept White Bean Stew | Potaje de Chícharos
Amount Per Serving
Calories 560 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 1950mg85%
Potassium 1673mg48%
Carbohydrates 87g29%
Fiber 15g63%
Sugar 11g12%
Protein 20g40%
Vitamin A 2241IU45%
Vitamin C 83mg101%
Calcium 214mg21%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

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12 Comments

  1. Julia

    5 stars
    Really enjoyed this recipe! I have added a bit of flour mixed with water instead of the bread to make it thicker and used Hungarian smoked paprika.

    07 . Nov . 2021
    • Spain on a Fork

      Sounds great! Much love 🙂

      07 . Nov . 2021
  2. james

    4 stars
    Very flavorful. Great textures but was more like a soup than a stew

    02 . Nov . 2021
  3. Mirandamom

    5 stars
    Very tasty

    31 . Oct . 2021
    • Spain on a Fork

      Much love 🙂

      01 . Nov . 2021
  4. Potaje de chícharos: a nourishing bean stew from Seville - Good Living

    […] ingredients and written instructions, click here. View the original […]

    27 . Oct . 2021
  5. Maria Legaz

    5 stars
    Absolutely delicious thank you , easy to do

    19 . Oct . 2021
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      21 . Oct . 2021
  6. Don Heppner

    5 stars
    I made this tonight; it was excellent. I will keep this one.

    19 . Oct . 2021
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      21 . Oct . 2021
  7. Cora

    5 stars
    Lovely stew. Thank you, Albert🙏

    15 . Oct . 2021
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      16 . Oct . 2021

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