Spanish Butter Bean & Potato Stew

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

3 tbsp extra virgin olive oil (45 ml)

2 slices baguette (3/4 inch, 2 cm thick each)

8 cloves garlic

2 tbsp chopped parsley (8 grams)

1 onion

2 carrots

2 tsp sweet smoked Spanish paprika (5 grams)

1 tsp ground cumin (3 grams)

2 tomatoes

2 potatoes

2 cans butter beans (15.5 oz / 440 grams each)

3 cups vegetable broth (720 ml)

1 bay leaf

sea salt & black pepper

Directions

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the slices of baguette and 4 whole cloves of garlic, fry the ingredients until golden fried all around

In the meantime, finely chop the onion, roughly chop 4 cloves of garlic and cut the carrots (peeled) into small bite-size pieces

After about 4 minutes and the slices of baguette and cloves of garlic are golden fried, transfer them into a mortar and set aside

Using the same pan with the same heat, add in the chopped vegetables, mix continuously, after 4 minutes and the ingredients are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in 2 tomatoes finely grated and season generously wth sea salt & black pepper, mix together and then simmer for a few minutes

In the meantime, cut the potatoes (peeled) into small bite-size pieces that are 3/4 inch (2 cm) thick and drain the cans of butter beans into a colander and rinse the beans under water

Once the grated tomato has thickened, about 5 minutes, add in the chopped potatoes, drained butter beans and just enough vegetable broth to barely cover the ingredients, then add in the bay leaf and turn it up to a high heat, when it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

While the stew is simmering, move back to the mortar with the fried baguette and garlic, add in the chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture, you can also use a food processor, blender or nutri-bullet

After simmering the stew for 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick, add in the bread and garlic mixture, give it a gentle mix until well mixed, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Nutrition

• Calories: 434 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Sodium: 871 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 16 g
• Total Sugars: 7 g
• Protein: 17 g