Spanish Butter Bean Stew
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 6 cloves garlic
- 1 carrot (peeled)
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 tsp dried thyme .50 grams
- 1 tbsp sherry vinegar 15 ml
- 2 tomatoes
- 2 cans butter beans 15.5 oz / 440 grams each
- 5 jarred roasted red bell peppers
- 2 1/2 cups vegetable broth 600 ml
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
Instructions
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Finely chop the onion, roughly chop the garlic, roughly chop the carrot and finely grate the tomatoes
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Heat a stock pot with a medium heat and add in the olive oil
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After 2 minutes add in the onion, garlic and carrots, mix with the olive oil, after 4 minutes add in the paprika, thyme and sherry vinegar, give it a quick mix, then add in the grated tomato, mix together and simmer
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Meanwhile, drain the cans of butter beans into a colander and rinse under water, grab a 1/4 cup (60 grams) of the beans and add into a mortar, along with 2 tbsp chopped parsley and a pinch of sea salt, mash together until you form a paste, cut the roasted red bell peppers into bite-sized pieces
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Once the grated tomato has thickened up, about 4 minutes, add in the drained butter beans, the roasted peppers and season with sea salt & black pepper, gently mix together, then add in the broth and raise to a high heat, when it comes to a boil, place a lid on the pan and lower to a low-medium heat
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After simmering for 10 minutes, add in the bean and parsley paste, mix together and then remove from the heat
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Transfers into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
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