Spanish Butter Bean & Potato Stew

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Heat the olive oil in a stock pot over medium heat. Add the baguette slices and 4 whole garlic cloves, and fry until golden all over. Then move them to a mortar and set aside.
2. In the same pan, add the chopped onion, roughly chopped garlic, and peeled carrots cut into small bite-size pieces. Stir often and sauté lightly for about 4 minutes.
3. Add the paprika and cumin and mix quickly. Add the 2 finely grated tomatoes, season generously with sea salt and black pepper, and simmer a few minutes until thickened, about 5 minutes.
4. Meanwhile, cut the peeled potatoes into 2 cm (3/4 inch) pieces. Drain and rinse the butter beans.
5. Add the potatoes, butter beans, the bay leaf, and just enough vegetable broth to barely cover everything. Bring to a boil on high heat, then cover and lower to low-medium heat.
6. While it simmers, pound the fried bread, garlic, chopped parsley and a pinch of sea salt in the mortar into a paste (a food processor or blender also works).
7. Simmer for 20 minutes, until the potatoes are just cooked through when pierced with a toothpick. Stir in the bread and garlic paste, mix gently, and remove from the heat.
8. Spoon into shallow bowls and garnish with fresh parsley.

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