CLASSIC Spanish White Bean Stew | Alubias Blancas en Ajo Colorado
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 2 slices baguette 1 inch / 2.5 cm thick each
- 1 tomato (cut in half)
- 6 cloves garlic (skins removed)
- 1 medium yellow onion (roughly chopped)
- 1 green bell pepper (cut into small bite-sized pieces)
- 1 tbsp white wine vinegar 15 ml
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp ground cumin 1.50 grams
- 2 medium potatoes (peeled and cut into small bite-sized pieces)
- 1 jar cooked white beans (same as canned) 25 oz / 700 grams
- 3 cups vegetable broth 720 ml
- sea salt & black pepper
Instructions
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Heat a stockpot with a medium heat and add in the olive oil
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After a couple of minutes, add in the slices of baguette, the tomato (cut side down), and the cloves of garlic, sauté for 4 to 5 minutes or until the ingredients are lightly golden fried, then remove from the pan and set aside
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Using the same pan with the same heat, add in the chopped onion and green bell pepper, mix the ingredients with the olive oil, and then mix every 1 to 2 minutes so everything evenly sautés
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After 5 minutes and the ingredients are lightly sautéed, add in the white wine vinegar, paprika, and cumin, quickly mix together, then add in the chopped potatoes and season with salt & pepper, mix together, then add in the white beans (drained and rinsed) and vegetable broth, raise to a high heat, and give it a gentle mix
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While the broth is heating, add the slices of fried baguette, tomato, and garlic into a tall plastic cylinder, using a hand blender, blend the ingredients until you get a puree, you can also use a food processor, a stand-up blender, or a NutriBullet
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Once the broth comes to a boil, add in the puree, give it one final mix until it's well mixed together, then place a lid on the stockpot and simmer for 20 minutes or until the potatoes are just cooked through
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Transfer the stew into shallow bowls and serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe