Navarre Fresh Beans with Vegetables
Navarre vegan stew of fresh white beans simmered with capsicum, tomato, and onion in a clean broth, finished with sweet pimenton and parsley, served with country bread for the smoky liquor.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice red capsicum and onion, slice carrots into 5mm rounds, smash 6 garlic cloves, grate tomato, chop parsley, and toast country bread slices until golden.
Sweat
Heat 60ml olive oil in a heavy pot over medium-low. Add onion, capsicum, carrots, and bay leaves with a pinch of salt. Cook 10 minutes, stirring occasionally, until vegetables soften.
Bloom
Stir in smashed garlic and 2 tsp sweet pimenton off heat for 15 seconds. Return to medium heat, add grated tomato, and cook 3 to 4 minutes until darkened with oil pooling at edges.
Simmer
Add 400g fresh beans and 800ml hot vegetable stock with remaining salt. Bring to vigorous simmer over medium-high, then reduce to medium-low. Cook 12 to 15 minutes until beans are tender.
Plate
Discard bay leaves, taste and adjust seasoning. Ladle into warm bowls, scatter black pepper and parsley across surface, drizzle 1 tsp olive oil over each serving, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.