Go Back
+ servings

Spanish White Bean Stew with Roasted Peppers

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


  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion roughly diced
  • 3 cloves garlic roughly minced
  • 1 large potato
  • 4 jarred roasted red bell peppers
  • 20 oz canned white beans 570 grams (400 grams drained)
  • 2 tomatoes
  • 1/4 cup white wine 60 ml
  • 1/2 tsp dried thyme .50 grams
  • 3 cups vegetable broth 710 ml
  • 1 bay leaf
  • sea salt & black pepper
  • handful freshly chopped parsley


  1. Using a grater, finely grate 2 tomatoes, cut 1 large potato (peeled) into 1/2 inch (1.25 cm) pieces, pat dry 4 jarred roasted red bell peppers with paper towels and cut into thin strips, drain a 20 oz (570 gram) can or jar of cooked white beans into a sieve and rinse under cold running water

  2. Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in 1/2 onion roughly diced and 3 cloves garlic roughly minced, mix with the olive oil, after 2 minutes add in 1/4 cup (60 ml) white wine and the grated tomato, simmer for 3 to 4 minutes, or until the grated tomato has thickend up, then add in the chopped potatoes, the drained white beans, the strips of roasted red bell pepper, 1/2 tsp (0.5 grams) dried thyme and season with sea salt & black pepper, gently mix together, then add in 3 cups (710 ml) vegetable broth and 1 bay leaf, give it a mix and bring to a boil, then place a lid on the pan and lower the fire to a low-medium heat

  3. After simmering the stew for 20 to 25 minutes, the potatoes should be perfectly cooked, remove the lid, you can always pierce the potatoes with a toothpick, if it easily goes in, the dish is ready to go, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the Spanish Pimientos del Piquillo (roasted peppers) I used to make this recipe