Spanish White Bean and Potato Stew

Por Spain on a Fork · 45 min

Ingredientes

Modo de preparo

1. Heat the olive oil in a stock pot over medium heat.
2. Fry the baguette slices and 4 peeled whole garlic cloves for 3 to 4 minutes, until golden all over. Move them to a mortar.
3. Roughly chop the onion, the other 4 garlic cloves, and the peeled carrot into bite-size pieces.
4. In the same pan, saute the chopped vegetables, stirring constantly, for 3 to 4 minutes until lightly softened. Add the sherry vinegar, smoked paprika and cumin, stir quickly, then add the grated tomatoes and let simmer.
5. Cut the peeled potatoes into bite-size pieces about 1/2 inch (1.25 cm) thick.
6. When the grated tomato has slightly thickened after 3 to 4 minutes, add the potatoes, season with sea salt and black pepper, then add the drained and rinsed white beans, vegetable broth and bay leaf. Raise the heat to high and stir gently.
7. Once boiling, cover the pot and lower to low-medium heat.
8. Meanwhile, pound the fried bread and garlic in the mortar with the chopped parsley and a pinch of sea salt until it forms a paste. A food processor, hand blender or nutribullet also works.
9. After the stew has simmered 20 minutes and the potatoes are just cooked through (check by piercing with a toothpick), stir in the paste gently and simmer 1 to 2 minutes.
10. Spoon into shallow bowls and garnish with fresh parsley.

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