Spanish Bean Stew
This hearty and flavorful stew combines the earthy richness of kidney or pinto beans with a medley of vegetables in a savory broth. Warm and comforting, this dish is perfect for a cozy meal on a chilly evening. With aromatic hints of paprika and garlic, each spoonful is a delicious taste of wholesome goodness. Serve this stew in bowls, and enjoy the nourishing blend of flavors with each satisfying bite.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 1 large yellow onion, chopped
- 2 cups vegetable broth
- 1 small carrot, chopped
- 1 leek, white portion only, halved, rinsed and coarsely chopped
- 2 tsp. Spanish or Hungarian paprika
- 2 large garlic cloves, chopped
- 1/2 lb. green beans, trimmed and cut into 1-inch pieces
- 2 cans (each 15 oz.) kidney or pinto beans, drained and rinsed
- Salt and freshly ground pepper, to taste
Instructions
- <b>Prepare the onion</b>
- In a heavy-bottomed saucepan or Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and saut&#233; until soft and translucent, about 8 minutes.
- Remove from the heat and transfer half of the onion to a blender. Add the broth, process until smooth and set aside.
- <b>Finish the stew</b>
- Return the pan to medium-high heat and warm the remaining 1 Tbs. olive oil. Add the carrot and leek to the remaining onion and saut&#233; until the leek is tender, about 5 minutes. Reduce the heat to medium, stir in the paprika and garlic and cook, stirring, for 1 minute. Add the green beans, kidney beans and pureed onion and cook, stirring occasionally, until the beans are crisp-tender, 8 to 10 minutes.
- Season the stew with salt and pepper, divide among warmed soup bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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