Butter bean and olive stew
Spain on a Fork · ♥ 1.2K likes · 13.8K views · 8 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with three tablespoons of extra virgin olive oil.
Creamy butter bean and olive stew
- 1 whole onion
- 5 cloves garlic
Finely chop one onion and roughly chop five cloves of garlic, add them to the pot, coat in the oil and stir continuously about four minutes until the onion is slightly translucent.
- 8 g all purpose flour
Add one tablespoon of flour and mix for two minutes to cook off the raw flour flavour.
- 120 ml dry red wine
- 2½ g sweet smoked Spanish paprika
Add the red wine and the smoked paprika and mix for about three minutes until it is a paste-like texture and the alcohol has cooked off.
Flour, red wine and paprika
- 425 g diced tomatoes
- sea salt
- black pepper
Add the can of diced tomatoes, season generously with sea salt and black pepper, mix and simmer about five minutes until the juices have slightly reduced.
- 700 g cooked butter beans
- 110 g green pitted olives
Drain the jar of butter beans into a colander and rinse them under water.
- 5 g parsley
Add the rinsed beans, the green olives and the chopped parsley and mix gently.
- water
- 1 whole bay leaf
Add water just to barely cover, add the bay leaf, turn to high heat and mix, scraping the bottom of the pot.
Once it comes to a boil, cover and lower to a low heat and simmer about 10 minutes.
Serving with grated manchego