Spanish black bean stew
Spain on a Fork · ♥ 2.8K likes · 48.8K views · 7 min video
Read about black beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 35 ml extra virgin olive oil
Heat a stock pot over medium heat with the olive oil.
- 1 whole onion
- 5 cloves garlic
- 1 whole green bell pepper
- 2 whole carrots
Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and cut the peeled carrots into small bite size pieces.
- chorizo
Add the chopped vegetables to the pot and mix continuously so they are coated in the oil and saute evenly.
- 15 ml red wine vinegar
- 2½ g sweet smoked Spanish paprika
After about 5 minutes, when the vegetables are lightly sauteed and the onion is translucent, add the red wine vinegar, both paprikas and the cumin and mix quickly.
- 1¼ g hot smoked Spanish paprika
- 1½ g ground cumin
- 120 g tomato sauce
- sea salt
- freshly cracked black pepper
Add the tomato sauce, season with sea salt and black pepper, turn up to high heat, mix and simmer about 5 minutes until thickened.
- 3 can black beans
- 2 whole potatoes
Drain and rinse the black beans in a colander and cut the peeled potatoes into small cubes.
- 840 ml vegetable broth
- 1 whole bay leaf
Add the potatoes, beans, vegetable broth and bay leaf and mix gently.
Once it comes to a boil, lid the pot, lower to a low-medium heat and simmer 15 to 20 minutes until the potatoes are cooked through.
Mash down on the stew for a few seconds with a potato masher to thicken it.