Spanish Butter Bean & Potato Stew | EASY One-Pot Heartwarming Recipe (2024)

Print

• 3tbspextra virgin olive oil45 ml
• 2slices baguette3/4 inch (2 cm) thick each
• 8clovesgarlic
• 2tbspchopped parsley8 grams
• 1onion
• 2carrots
• 2tspsweet smoked Spanish paprika5 grams
• 1tspground cumin3 grams
• 2tomatoes
• 2potatoes
• 2cansbutter beans15.5 oz / 440 grams each
• 3cupsvegetable broth720 ml
• 1bay leaf
• sea salt & black pepper

1. Heat a stock pot with a medium heat and add in the olive oil

2. After a couple of minutes add in the slices of baguette and 4 whole cloves of garlic, fry the ingredients until golden fried all around

3. In the meantime, finely chop the onion, roughly chop 4 cloves of garlic and cut the carrots (peeled) into small bite-size pieces

4. After about 4 minutes and the slices of baguette and cloves of garlic are golden fried, transfer them into a mortar and set aside

5. Using the same pan with the same heat, add in the chopped vegetables, mix continuously, after 4 minutes and the ingredients are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in 2 tomatoes finely grated and season generously wth sea salt & black pepper, mix together and then simmer for a few minutes

6. In the meantime, cut the potatoes (peeled) into small bite-size pieces that are 3/4 inch (2 cm) thick and drain the cans of butter beans into a colander and rinse the beans under water

7. Once the grated tomato has thickened, about 5 minutes, add in the chopped potatoes, drained butter beans and just enough vegetable broth to barely cover the ingredients, then add in the bay leaf and turn it up to a high heat, when it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

8. While the stew is simmering, move back to the mortar with the fried baguette and garlic, add in the chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture, you can also use a food processor, blender or nutri-bullet

9. After simmering the stew for 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick, add in the bread and garlic mixture, give it a gentle mix until well mixed, then remove from the heat

10. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Nutrition Facts

Spanish Butter Bean & Potato Stew

Amount Per Serving

Calories 434Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 871mg38%

Potassium 1212mg35%

Carbohydrates 68g23%

Fiber 16g67%

Sugar 7g8%

Protein 17g34%

Vitamin A 6279IU126%

Vitamin C 34mg41%

Calcium 117mg12%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.