Recao de Binefar (white bean stew with rice and potatoes)
Spain on a Fork · ♥ 1.8K likes · 22.2K views · 7 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with 3 tbsp extra virgin olive oil, a couple of minutes.
- 1 whole medium sized onion
- 4 cloves garlic
Add the finely chopped onion and roughly chopped garlic; saute lightly three to four minutes until the onion is translucent.
- 2¼ g hot smoked Spanish paprika
Stir in a teaspoon of hot smoked paprika to coat.
- 2 can white beans
- 1200–1400 ml vegetable broth
Add the two cans of white beans, drained and rinsed, and 5 to 6 cups of vegetable broth.
- sea salt
- freshly cracked black pepper
- 1 whole bay leaf
Turn the heat to high, season with sea salt, black pepper and a bay leaf, and bring to a boil.
- 2 whole medium sized potatoes
- ½ cup long grain rice
Cut the peeled potatoes into even 1 cm bite-size pieces; measure out half a cup of long grain rice without rinsing it, so it keeps the starch that thickens the stew.
Potatoes, and why not to rinse the rice
Add the potatoes to the boiling broth, mix and bring back to a boil; add the rice and mix.
Cover, lower to medium-low and simmer 15 to 20 minutes, until a toothpick goes easily into the potatoes and the rice grains are plump.
- fresh parsley
Remove from the heat, serve in a shallow bowl and garnish with fresh parsley.
Serving and tasting