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.
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.
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.
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.
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Watch the Video Below on How to Make this Spanish White Bean Stew with Roasted Peppers
Spanish White Bean Stew with Roasted Peppers
- 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
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
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
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!
Get the Spanish Pimientos del Piquillo (roasted peppers) I used to make this recipe
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