Spain's Best-Kept White Bean Stew | Pochas a la Navarra
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 yellow onion (finely diced)
- 1 red bell pepper (finely diced)
- 1 green bell pepper (finely diced)
- 1 carrot (finely diced)
- 6 cloves garlic (roughly chopped)
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes (finely grated)
- 1 jar cooked white beans (same as canned) 25 oz / 700 grams
- 2 1/2 cups chicken broth 600 ml
- 2 bay leaves
- sea salt & black pepper
- 4 Spanish guindillas (similar to Pepperoncini peppers) optional
Instructions
-
Heat a large fry pan or stockpot with a medium heat and add in the olive oil
-
After a couple of minutes, add in the chopped onion, chopped red and green bell pepper, and chopped carrot, mix together, and then mix every 1 to 2 minutes so everything evenly sautés
-
Once the vegetables are lightly sautéed, about 7 to 8 minutes, add in the chopped garlic, mix continuously for 1 minute or until the garlic is fragrant, then add in the paprika and quickly mix together, then add in the grated tomatoes and season with salt & pepper, mix together, and then simmer
-
In the meantime, drain the jarred beans into a colander and rinse the beans under water
-
After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the drained beans, chicken broth, and the bay leaves, then turn it up to a high heat and gently mix together
-
Once it comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 10 minutes so all the flavors can develop, then remove the lid and turn off the heat, using a fork, gently mash down on a couple of the beans, this is to help thicken the stew
-
Transfer into shallow bowls and garnish with Spanish guindillas (optional), enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Jarred Beans I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)