COZY Spanish Black Bean Stew | Quick & EASY One-Pot Recipe

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Heat the olive oil in a stockpot over medium heat.
2. While the oil heats, finely chop the onion, roughly chop the garlic, finely chop the green pepper, and cut the peeled carrots into small bite-sized pieces.
3. Add the chopped vegetables to the pot and stir constantly. After about 5 minutes, when they are lightly sautéed, add the red wine vinegar, sweet smoked paprika, hot smoked paprika and cumin, and stir quickly.
4. Add the grated tomatoes and season with sea salt and black pepper. Turn the heat up to high, stir, then simmer for a few minutes.
5. Meanwhile, drain and rinse the black beans in a colander. Peel the potatoes and cut them into small bite-sized cubes.
6. Simmer the grated tomatoes for about 5 minutes, until slightly thickened. Add the potatoes, drained beans, vegetable broth and bay leaf, and stir gently.
7. When the stew reaches a boil, cover the pot and lower the heat to medium-low.
8. Cook for 15 to 20 minutes, until the potatoes are just cooked through; pierce a potato to check. Uncover, mash the stew for a few seconds with a potato masher to thicken it, then remove from the heat.
9. Spoon into shallow bowls, garnish with parsley and serve.

Summarized from Spain on a Fork's video. Watch it for the details.

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