Heartwarming Spanish Beans | Alubias Blancas en Salsa Verde
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 medium onion (finely chopped)
- 8 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 8 grams
- 1/2 cup dry white wine 120 ml
- 1/4 cup chopped parsley 15 grams
- 2 cans white beans 15.5 oz / 440 grams each
- 2 cups vegetable broth 480 ml
- 1 bay leaf
- sea salt & black pepper
Instructions
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Heat a large fry pan or stockpot with a medium heat and add in the olive oil
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After a couple of minutes, add in the chopped onion and garlic, and mix continuously
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Once the onion and garlic are lightly sautéed, about 4 minutes, add in the flour, continue to mix together for 2 minutes, then add in the white wine, chopped parsley, and season with salt & pepper, mix continuously
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After 3 minutes, and you've ended up with a paste-like texture and the alcohol has been cooked off, add in the canned white beans (drained and rinsed), vegetable broth, and bay leaf, turn it up to a high heat, and gently mix together until there are no lumps in the liquid
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Once it comes to a boil, place a lid on the pan, and lower it to a low heat, simmer for 10 minutes, making sure to give the pan a gentle shake once in a while
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Transfer into shallow bowls and serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe