These White Beans Are Spain’s Best-Kept Secret | Alubias en Adobillo

These Spanish beans in adobo sauce, known as alubias en adobillo, are filled with flavors, made with basic pantry staples, and all done in about 30 minutes. Serve them as a side dish or even as a main course, as they certainly have enough protein.

To make this recipe, I used jarred Spanish white beans, which are the same thing as the canned ones. If you prefer, you can also use dried white beans. Just soak them in plenty of water overnight, then simmer them the following day for 1 to 2 hours or until just tender.

What flavors this dish is the adobo sauce. Made with fried bread, fried garlic, paprika, oregano, cumin, crushed red pepper, and white wine vinegar. I used a mortar and pestle to bring it together. If you don’t have one, you can also use a food processor, hand blender, or even a NutriBullet.

TIPS & TRICKS to Make this Recipe: You can serve these Spanish beans warm, at room temperature, or even chilled. They will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
JARRED SPANISH WHITE BEANS (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Beans in Adobo Sauce

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Spanish Beans in Adobo Sauce | Alubias en Adobillo

Course Main Course, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 391 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 slices baguette 1 inch / 2.50 cm thick each
• 6 cloves garlic (skins removed)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp ground cumin 1.50 grams
• 1/4 tsp crushed red pepper 0.625 grams
• 1 tbsp white wine vinegar 15 ml
• 1/4 cup water 60 ml
• 1 medium yellow onion (finely chopped)
• 1 jar cooked white beans (same as canned) 25 oz / 700 grams
• 2 cups vegetable broth 480 ml
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the slices of baguette and the cloves of garlic, sauté for 3 to 4 minutes or until golden fried all around, then remove from the pan and turn off the heat

3. Add the fried garlic into a mortar, along with the paprika, oregano, cumin, and crushed red pepper, then season with salt & pepper, and using a pestle, pound down on the ingredients until well mashed, then add in the slices of fried baguette and continue to mash down until you get a paste-like texture, then add in the vinegar and water, and mix together

4. Heat the same stockpot with a medium heat and add in the chopped onion, mix continuously

5. After 5 minutes and the onions are slightly translucent, add in the adobo sauce in the mortar, continue to mix together for 1 minute, then add in the jarred white beans (drained and rinsed) and the vegetable broth, and raise to a high heat

6. Once it comes to a boil, place a lid on the stockpot and lower it to a low heat, simmer for 10 minutes, making sure to gently shake the pan once in a while, then remove from the heat

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

Recipe Notes

Get the Spanish Olive Oil and Spanish Jarred White Beans I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Spanish Beans in Adobo Sauce | Alubias en Adobillo

Amount Per Serving

Calories 391 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 584mg25%

Potassium 909mg26%

Carbohydrates 52g17%

Fiber 10g42%

Sugar 4g4%

Protein 15g30%

Vitamin A 546IU11%

Vitamin C 3mg4%

Calcium 173mg17%

Iron 7mg39%

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

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