Creamy Butter Bean and Olive Stew | Estofado de Alubias con Aceitunas
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium onion (finely chopped)
- 5 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 8 grams
- 1/2 cup dry red wine 120 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 can diced tomatoes 15 oz / 425 grams
- 1 jar cooked butter beans (same as canned) 25 oz / 700 grams
- 1 cup green pitted olives 110 grams
- 2 tbsp chopped parsley 5 grams
- 1 1/2 cups water (or more) 360 ml
- 1 bay leaf
- sea salt & black pepper
- 2 tbsp grated manchego cheese 15 grams
- fresh parsley for garnish
Instructions
-
Heat a stockpot with a medium heat and add in the olive oil
-
After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 4 minutes and the onions are slightly translucent, add in the flour, mix continuously for 2 minutes, then add in the red wine and paprika, continue to mix together
-
Once you end up with a thick paste and the alcohol has been cooked off in the wine (about 3 minutes), add in the canned diced tomatoes and season with salt & pepper, mix together, and then simmer
-
After simmering the canned tomatoes for 5 minutes and the juices have slightly reduced, add in the jarred butter beans (drained and rinsed), green pitted olives, and chopped parsley, mix together, then add in just enough water to barely cover the ingredients and the bay leaf, turn it up to a high heat, and gently mix, making sure to scrape the bottom of the pan
-
Once it comes to a boil, place a lid on the stockpot and lower to a low heat, simmer for 10 minutes, then remove from the heat
-
Transfer the stew into shallow bowls, top off with a kiss of grated cheese and fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Jarred Butter Beans I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)