Empty My Fridge
CREAMY Butter Bean and Olive Stew | One of Spain's Best-Kept Recipes
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic5 cloves
- Flour1 tbsp
- Red wine½ cups
- Paprika · smoked1 tsp
- Tomato · diced1 can
- Lima bean · cooked1 jar
- Olive · pitted1 cup
- Parsley · chopped2 tbsp
- Bay leaf1
- Salt
- Black pepper
- Manchego cheese · grated2 tbsp
Instructions
- Heat the olive oil in a stockpot over medium heat. Add the onion and garlic and stir for about 4 minutes until the onion is slightly translucent.
- Add the flour and stir for 2 minutes. Add the red wine and paprika and stir into a thick paste, cooking until the alcohol has evaporated (about 3 minutes).
- Add the diced tomatoes, season with salt and pepper, and simmer for 5 minutes until the juices reduce slightly.
- Add the drained and rinsed butter beans, olives and chopped parsley. Add just enough water to barely cover, along with the bay leaf. Raise the heat to high and stir, scraping the bottom of the pot.
- When it reaches a boil, cover, lower to low heat and simmer for 10 minutes. Then remove from the heat.
- Spoon the stew into shallow bowls and top with grated manchego and fresh parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionCheeseTomatoOliveManchego cheeseLima bean
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