Spanish Bean Stew Recipes

SPANISH BEAN STEW

Steps:

• Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 mins. Add the tomato and cook for a further 2-3 mins until pulpy.
• Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.

THE BEST GARBANZO BEAN STEW OF YOUR LIFE | SPANISH POTAJE DE GARBANZOS

Steps:

• Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
• Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
• After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined
• Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
• Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares
• Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste
• After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat
• Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

MEXICAN BEAN STEW

Steps:

• Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
• Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
• Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.