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    Spanish Butter Bean & Potato Stew

    4 servings

    porsiyonlar

    10 minutes

    aktif süre

    50 minutes

    toplam süre
    Yemek Yapmaya Başla

    Malzemeler

    3 tbsp extra virgin olive oil (45 ml)

    2 slices baguette (3/4 inch, 2 cm thick each)

    8 cloves garlic

    2 tbsp chopped parsley (8 grams)

    1 onion

    2 carrots

    2 tsp sweet smoked Spanish paprika (5 grams)

    1 tsp ground cumin (3 grams)

    2 tomatoes

    2 potatoes

    2 cans butter beans (15.5 oz / 440 grams each)

    3 cups vegetable broth (720 ml)

    1 bay leaf

    sea salt & black pepper

    Yöntemler

    Heat a stock pot with a medium heat and add in the olive oil

    After a couple of minutes add in the slices of baguette and 4 whole cloves of garlic, fry the ingredients until golden fried all around

    In the meantime, finely chop the onion, roughly chop 4 cloves of garlic and cut the carrots (peeled) into small bite-size pieces

    After about 4 minutes and the slices of baguette and cloves of garlic are golden fried, transfer them into a mortar and set aside

    Using the same pan with the same heat, add in the chopped vegetables, mix continuously, after 4 minutes and the ingredients are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in 2 tomatoes finely grated and season generously wth sea salt & black pepper, mix together and then simmer for a few minutes

    In the meantime, cut the potatoes (peeled) into small bite-size pieces that are 3/4 inch (2 cm) thick and drain the cans of butter beans into a colander and rinse the beans under water

    Once the grated tomato has thickened, about 5 minutes, add in the chopped potatoes, drained butter beans and just enough vegetable broth to barely cover the ingredients, then add in the bay leaf and turn it up to a high heat, when it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

    While the stew is simmering, move back to the mortar with the fried baguette and garlic, add in the chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture, you can also use a food processor, blender or nutri-bullet

    After simmering the stew for 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick, add in the bread and garlic mixture, give it a gentle mix until well mixed, then remove from the heat

    Transfer into shallow bowls and garnish with fresh parsley, enjoy!

    Beslenme

    Porsiyon Boyutu

    -

    Kalori

    434 kcal

    Toplam Yağ

    12 g

    Doymuş Yağ

    2 g

    Doymamış Yağ

    10 g

    Trans Yağ

    -

    Kolesterol

    -

    Sodyum

    871 mg

    Toplam Karbonhidrat

    68 g

    Diyet Lifi

    16 g

    Toplam Şeker

    7 g

    Protein

    17 g

    4 servings

    porsiyonlar

    10 minutes

    aktif süre

    50 minutes

    toplam süre
    Yemek Yapmaya Başla

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    Malzemeler

    3 tbsp extra virgin olive oil (45 ml)

    2 slices baguette (3/4 inch, 2 cm thick each)

    8 cloves garlic

    2 tbsp chopped parsley (8 grams)

    1 onion

    2 carrots

    2 tsp sweet smoked Spanish paprika (5 grams)

    1 tsp ground cumin (3 grams)

    2 tomatoes

    2 potatoes

    2 cans butter beans (15.5 oz / 440 grams each)

    3 cups vegetable broth (720 ml)

    1 bay leaf

    sea salt & black pepper

    Yöntemler

    1

    Heat a stock pot with a medium heat and add in the olive oil

    2

    After a couple of minutes add in the slices of baguette and 4 whole cloves of garlic, fry the ingredients until golden fried all around

    3

    In the meantime, finely chop the onion, roughly chop 4 cloves of garlic and cut the carrots (peeled) into small bite-size pieces

    4

    After about 4 minutes and the slices of baguette and cloves of garlic are golden fried, transfer them into a mortar and set aside

    5

    Using the same pan with the same heat, add in the chopped vegetables, mix continuously, after 4 minutes and the ingredients are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in 2 tomatoes finely grated and season generously wth sea salt & black pepper, mix together and then simmer for a few minutes

    6

    In the meantime, cut the potatoes (peeled) into small bite-size pieces that are 3/4 inch (2 cm) thick and drain the cans of butter beans into a colander and rinse the beans under water

    7

    Once the grated tomato has thickened, about 5 minutes, add in the chopped potatoes, drained butter beans and just enough vegetable broth to barely cover the ingredients, then add in the bay leaf and turn it up to a high heat, when it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

    8

    While the stew is simmering, move back to the mortar with the fried baguette and garlic, add in the chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture, you can also use a food processor, blender or nutri-bullet

    9

    After simmering the stew for 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick, add in the bread and garlic mixture, give it a gentle mix until well mixed, then remove from the heat

    10

    Transfer into shallow bowls and garnish with fresh parsley, enjoy!