This Spanish white bean stew, known as alubias blancas con bacalao, is one of Spain’s most underrated recipes. It’s filled with flavors, made with simple everyday ingredients, and done in about 40 minutes. Serve it next to a garden salad and a bottle of Spanish wine for a delicious meal.
To make this recipe, I used jarred white beans, which are the same thing as the canned ones. You can also use dried white beans if you like. Just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until just tender.
To make the vegetable puree, which is what gives this stew that incredible lift of flavors and is also used as the thickener, I used a hand blender. You can also use a stand-up blender or even a food processor if you like.
TIPS & TRICKS to Make this Recipe: You can serve these beans warm or at room temperature. They will hold for up to 2 to 3 days in the fridge. Just add in some more liquid if it’s too thick when reheating.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make these Spanish Alubias con Bacalao
Spanish Alubias Blancas con Bacalao (White Bean Stew with Cod)
Ingredients
- 1 medium yellow onion
- 2 celery sticks
- 2 carrots
- 1/4 cup extra virgin olive oil 60 ml
- 4 cloves garlic (rougly chopped)
- 1 tbsp sherry vinegar 15 ml
- 1/2 tsp dried thyme 0.50 grams
- 1 jar cooked white beans (same as canned) 25 oz / 700 grams
- 1 bay leaf
- 2 cod fillets 7 oz / 200 grams each
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Cut the onion into 4 evenly sized pieces, cut the celery sticks into 3 pieces each, and cut the carrots into small chunks
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Add the chopped vegetables into a stockpot and fill with water, just enough to cover the ingredients, season generously with salt and heat with a high heat
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After 15 to 20 minutes and the veggies are just tender, drain everything into a fine sieve with a heatproof bowl underneath, reserve the cooking water
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While the vegetables are cooling, drain the jarred beans into a colander and rinse under water
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Once the vegetables are cool enough to handle, add them into a tall plastic cylinder, along with a small handful of the rinsed beans and a 1/4 cup (60 ml) of the reserved cooking water, using a hand blender, blend together until you get a smooth puree, you can also use a food processor or a stand-up blender
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Heat the same stockpot with a medium heat and add in the olive oil
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After a couple of minutes, add in the chopped garlic and mix continuously, after 30 seconds to 1 minute and the garlic is fragrant, add in the sherry vinegar and thyme and quickly mix together, then add in the pureed vegetables, the rinsed white beans and season with salt and pepper, gently mix together, then add in 2 cups (480 ml) of the reserved cooking water, the bay leaf and raise to a high heat, give it a gentle mix
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In the meantime, add the cod fillets over some paper towels and pat dry, then season with salt and pepper, and then finely chop the cod fillets (I used cod fillets I bought frozen and thawed out)
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Once the broth comes to a boil, add in the chopped cod, mix together, then place a lid on the stockpot and lower it to a low-medium heat and simmer for 5 minutes or until the fish is cooked through
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Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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