Spanish · Dinner
Spanish White Bean Stew
A rustic Spanish stew of white beans simmered with smoked paprika, tomato and sherry vinegar until the broth thickens naturally, finished with sautéed onion, garlic and bell pepper. Served with crusty bread. Plant-based, hearty and warming, built on cannellini beans as the sole protein source.
$3
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
380Calories
13.2gProtein
17.1gFat
47.1gCarbs
8gSugar
13.3gFiber
840mgSodium
0mgChol
2.4gSat Fat
920mgPotassium
145mgCalcium
4.4mgIron
0mcgVitamin B12
27mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
mediterranean
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Dice the onion and bell pepper, mince the garlic, and drain the cannellini beans if using canned, setting everything within reach.
2
Bloom
Warm the olive oil in a small saucepan over medium heat, sweat the onion and bell pepper for 5 minutes until softened, then stir in garlic and both paprikas. Cook for 1 minute over medium heat until fragrant.
3
Simmer
Add crushed tomatoes, bay leaf, stock and drained beans to the saucepan. Bring to a gentle simmer over medium-low heat and cook uncovered for 20 minutes, stirring occasionally, until broth coats the back of a spoon.
4
Plate
Stir in sherry vinegar off the heat, season with salt to taste, ladle into a bowl, scatter parsley on top, and serve with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz270g, about 1.35 cups cooked cannellini beans
- 1/2 cup120ml olive oil
- 11 small onion
- 4 cloves4 cloves garlic
- 11 bell pepper
- 7 oz100g, a third of a 14 oz can canned crushed tomatoes
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp sweet paprika
- 22 bay leaf
- 2 tbsp2 tbsp sherry vinegar
- 1 1/2 cup360ml vegetable stock
- salt, to taste
- 2 slice60g crusty bread, to serve
- 2 tbsp2 tbsp fresh parsley
