Spanish White Bean Stew with Roasted Peppers
This Spanish White Bean Stew with Roasted Peppers will Warm your Soul with so much Goodness. It´s easy to make, loaded with flavors and done in 45 minutes.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 onion roughly diced
- 3 cloves garlic roughly minced
- 1 large potato
- 4 jarred roasted red bell peppers
- 20 oz canned white beans (570 grams (400 grams drained))
- 2 tomatoes
- 1/4 cup white wine (60 ml)
- 1/2 tsp dried thyme (.50 grams)
- 3 cups vegetable broth (710 ml)
- 1 bay leaf
- sea salt & black pepper
- handful freshly chopped parsley
Instructions
- 1
Using a grater, finely grate 2 tomatoes, cut 1 large potato (peeled) into 1/2 inch (1.25 cm) pieces, pat dry 4 jarred roasted red bell peppers with paper towels and cut into thin strips, drain a 20 oz (570 gram) can or jar of cooked white beans into a sieve and rinse under cold running water
- 2
Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in 1/2 onion roughly diced and 3 cloves garlic roughly minced, mix with the olive oil, after 2 minutes add in 1/4 cup (60 ml) white wine and the grated tomato, simmer for 3 to 4 minutes, or until the grated tomato has thickend up, then add in the chopped potatoes, the drained white beans, the strips of roasted red bell pepper, 1/2 tsp (0.5 grams) dried thyme and season with sea salt & black pepper, gently mix together, then add in 3 cups (710 ml) vegetable broth and 1 bay leaf, give it a mix and bring to a boil, then place a lid on the pan and lower the fire to a low-medium heat
- 3
After simmering the stew for 20 to 25 minutes, the potatoes should be perfectly cooked, remove the lid, you can always pierce the potatoes with a toothpick, if it easily goes in, the dish is ready to go, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!