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Spanish Bean Stew | A Classic Heart-Warming Dish

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 ml
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1 carrot
  • 1/2 onion
  • 4 cloves garlic
  • 2 tomatoes
  • 2 tsp sweet smoked Spanish paprika 4.60 grams
  • 1 cup canned chickpeas 170 grams
  • 1 cup canned white beans 170 grams
  • 1 cup canned kidney beans 170 grams
  • 2 1/2 cups vegetable broth 588 ml
  • 1 bay leaf
  • 2 tbsp freshly chopped parsley 7.60 grams
  • sea salt & black pepper


  1. Roughly dice 1/2 red & 1/2 green bell pepper, roughly dice 1 carrot that has been peeled, finely dice 1/2 onion, finely mince 4 cloves garlic, finely grate 2 fresh tomatoes and rinse 1 cup of canned chickpeas, 1 cup of canned white beans and 1 cup of canned kidney beans under cold running water

  2. Heat a stock pot with a medium-high heat and add in 1/4 cup of extra virgin olive oil, after 60 to 90 seconds add in the diced red & green bell peppers, the diced carrot and the diced onion, mix with the olive oil, after 7 to 8 minutes and the vegetables have a light golden fried color, add in the minced garlic and mix with the vegetables, after 30 seconds add in the grated tomato and 2 teaspoons of sweet smoked paprika, give it a mix and simmer for 2 minutes

  3. After 2 minutes and the grated tomato has thickend up, add in the 1 cup of canned chickpeas, 1 cup of canned white beans, 1 cup of canned kidney beans and season with sea salt & black pepper, give it a gently mix, then add in a generous 2 1/2 cups of vegetable broth and 1 bay leaf, give it a mix and bring to a rolling boil, then place a lid on the stock pot and lower the fire to a low-medium heat

  4. After about 20 minutes remove the lid from the pan, add in 2 tablespoons of freshly chopped parsley, give it a quick mix and remove the stock pot from the heat, serve in shallow bowls, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this Spanish Bean Stew