Spain's Best-Kept White Bean Stew | Pochas a la Navarra Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan or stockpot over medium heat.
2. Add the onion, red and green bell pepper and carrot; stir and keep stirring every 1 to 2 minutes until lightly sautéed, about 7 to 8 minutes.
3. Add the garlic and stir constantly for 1 minute until fragrant, then stir in the paprika quickly.
4. Add the grated tomatoes, season with salt and pepper, and simmer for 3 to 4 minutes until slightly thickened.
5. Meanwhile, drain the jarred beans in a colander and rinse them under water.
6. Add the drained beans, chicken broth and bay leaves; raise the heat to high and stir gently.
7. Once boiling, cover the pan, lower to low-medium heat and simmer for 10 minutes.
8. Remove the lid and turn off the heat. Mash a couple of the beans gently with a fork to thicken the stew.
9. Serve in shallow bowls, garnished with guindillas if using.

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

More recipes with

GarlicOnionTomatoCarrotBell pepperWhite bean