Spanish beans and potatoes
Spain on a Fork · ♥ 4K likes · 54.2K views · 7 min video
Read about white beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat and add the extra virgin olive oil.
- 1 whole medium sized onion
- 5 cloves cloves of garlic
Roughly chop the onion and garlic, add them to the hot pan and coat in the oil, stirring every minute or so.
- 1 whole medium sized potato
Cut the peeled potato into bite-sized pieces a quarter inch thick.
After about 5 minutes, when the onions are translucent, add the potatoes and coat them in the oil, stirring every one to two minutes.
- 2½ g sweet smoked Spanish paprika
- 2 g ground cumin
After about 5 minutes, when the potatoes are lightly golden but not cooked through, add the paprika and cumin and mix quickly so the paprika does not turn bitter.
- 120 g tomato sauce
- sea salt
- freshly cracked black pepper
Add the tomato sauce, season with sea salt and black pepper, mix and simmer a few minutes.
- 25 oz jar of cooked white beans
After about 5 minutes, when the tomato sauce has thickened, drain and rinse the beans in a colander, shake off the excess water and add them to the pan.
- 480 ml vegetable broth
- 1 whole bay leaf
Add the vegetable broth and the bay leaf, turn the heat to high and mix gently.
Once it boils, cover and lower to a low heat and simmer about 10 minutes until the potatoes are just cooked through, testing with a fork.
Turn off the heat, squeeze in the lemon juice and give it a final mix.
Lemon, parsley and tasting
- 10 ml fresh lemon juice
- fresh parsley
Transfer to a shallow bowl and garnish with fresh parsley.