Spain on a Fork > All Recipes > Main Dishes > Spanish White Bean Stew with Roasted Peppers
All Recipes, Main Dishes / January 29, 2021

Spanish White Bean Stew with Roasted Peppers

Spain is known for making some great stews, and this Spanish White Bean Stew with Roasted Peppers is no exception. It´s loaded with flavors, super easy to make and comes together in a little over 40 minutes.

Spanish White Bean Stew with Roasted Peppers
My favorite part about this stew is the simplicity of it. No fancy ingredients, no special equipment and it fills your body with so much goodness. The perfect dish for any time of the year, but extra special during these cold winter months.

Spanish White Bean Stew with Roasted Peppers
The roasted peppers I used to make this stew are Spanish Pimientos del Piquillo. If you can´t find them in your area, you can just use regular jarred roasted red bell peppers, or you can even roast your own at home.

Spanish White Bean Stew with Roasted Peppers
TIPS & TRICKS to Make this Recipe: I used jarred cooked white beans, which is the same thing as the canned ones. If you prefer, you can use dry white beans. Just soak for 24 hours in cold water and then boil between 2 to 4 hours or until tender.

Spanish White Bean Stew with Roasted Peppers

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
HOMEMADE VEGETABLE BROTH
EXTRA VIRGIN OLIVE OIL
SPANISH PIMIENTOS DEL PIQUILLO
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish White Bean Stew with Roasted Peppers

5 from 2 votes
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Spanish White Bean Stew with Roasted Peppers

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion roughly diced
  • 3 cloves garlic roughly minced
  • 1 large potato
  • 4 jarred roasted red bell peppers
  • 20 oz canned white beans 570 grams (400 grams drained)
  • 2 tomatoes
  • 1/4 cup white wine 60 ml
  • 1/2 tsp dried thyme .50 grams
  • 3 cups vegetable broth 710 ml
  • 1 bay leaf
  • sea salt & black pepper
  • handful freshly chopped parsley

Instructions

  1. Using a grater, finely grate 2 tomatoes, cut 1 large potato (peeled) into 1/2 inch (1.25 cm) pieces, pat dry 4 jarred roasted red bell peppers with paper towels and cut into thin strips, drain a 20 oz (570 gram) can or jar of cooked white beans into a sieve and rinse under cold running water

  2. Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in 1/2 onion roughly diced and 3 cloves garlic roughly minced, mix with the olive oil, after 2 minutes add in 1/4 cup (60 ml) white wine and the grated tomato, simmer for 3 to 4 minutes, or until the grated tomato has thickend up, then add in the chopped potatoes, the drained white beans, the strips of roasted red bell pepper, 1/2 tsp (0.5 grams) dried thyme and season with sea salt & black pepper, gently mix together, then add in 3 cups (710 ml) vegetable broth and 1 bay leaf, give it a mix and bring to a boil, then place a lid on the pan and lower the fire to a low-medium heat

  3. After simmering the stew for 20 to 25 minutes, the potatoes should be perfectly cooked, remove the lid, you can always pierce the potatoes with a toothpick, if it easily goes in, the dish is ready to go, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the Spanish Pimientos del Piquillo (roasted peppers) I used to make this recipe

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8 Comments

  1. Craig

    5 stars
    Great recipe again Albert.

    17 . May . 2021
    • Spain on a Fork

      Thank you Craig! Much love 🙂

      17 . May . 2021
  2. Rosalie Dill

    Sounds good!

    06 . Feb . 2021
    • Spain on a Fork

      Thank you 🙂 Much love!

      06 . Feb . 2021
  3. Mary

    5 stars
    Made this for dinner last night and it was wonderful! My local grocery no longer carries jarred roasted peppers and rather than drive all over town looking for them, I just roasted my own. I made a couple of substitutions – i’m not a HUGE fan of vegetable broth so used chicken broth, had fresh time on hand for tonight’s dinner so threw in a few stems of that, and added some shredded chicken. It was hearty, warming, tasty and low calorie to help keep off the quarantine pounds! Definitely a keeper.

    01 . Feb . 2021
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment Mary 🙂 much love

      01 . Feb . 2021
  4. Elizabeth Mateus

    Your recipe calls for 4 jarred red peppers, but in your video it looks like just 4 pieces…about the equivalent of one red bell pepper. Is that correct?

    30 . Jan . 2021
    • Spain on a Fork

      Jarred roasted red bell peppers are much smaller here in spain, as they are pimientos del piquillo, if you are roasting your own standard red bell pepper, you can just use 1 red bell pepper 🙂 much love

      30 . Jan . 2021

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