Alubias blancas en ajo colorado (Spanish white bean stew)
Spain on a Fork · ♥ 4.9K likes · 82.3K views · 8 min video
Read about white beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a stock pot over medium heat with 60 ml extra virgin olive oil.
- 2 slices baguette
- 1 whole tomato
Cut two 1-inch baguette slices, halve a medium tomato and peel 6 garlic cloves.
- 6 cloves garlic
- 1 whole onion
- 1 whole green bell pepper
Fry the bread, tomato (cut side down) and garlic about 4 minutes until lightly golden; remove and set aside.
Add the roughly chopped onion and green bell pepper to the same pot, coat in the oil and saute, stirring now and then, 4 to 5 minutes.
- 2 whole potatoes
- 1 jar cooked white beans
Cut 2 peeled potatoes into half-inch pieces; drain and rinse a jar of white beans in a colander.
- 15 ml white wine vinegar
- ½ tsp sweet smoked Spanish paprika
- 1½ g ground cumin
Add 15 ml white wine vinegar, 1/2 tsp sweet smoked paprika and 1.5 g ground cumin and saute briefly to make them fragrant.
Blooming vinegar and spices
- sea salt
- freshly cracked black pepper
- 720 ml vegetable broth
Add the potatoes, season with sea salt and black pepper and mix; add the beans and 720 ml vegetable broth and bring to a boil over high heat.
Blend the fried bread, tomato and garlic to a puree with a hand blender.
When the broth boils, stir in the puree, cover, lower to low heat and simmer about 20 minutes until the potatoes are just cooked; check with a toothpick.