This weekend we fight the cold with this stew of white beans and vegetables. A very popular dish in Mediterranean countries that is very comforting at this time of year. It takes a while to prepare, we will not deny them, but most of the work is done by the pot.
In Cooking Recipes we have traditionally prepared; we were in no rush. However, if you want to cut down on times, using the pressure cooker is the best option. Do you dare to prepare this recipe with us? Remember that you will have to soak the beans the day before.
White bean and vegetable stew
This white bean and vegetable stew raises a dead man. It is very comforting when the cold is on our heels.
Author Maria
Recipe type: Hair
Rations: 5
Preparation time:
Cooking time:
Total time:
Ingredients
- 380 g. white beans
- 1 cebolla
- 1 Carrot
- 1 stalk of celery
- 1 garlic clove
- 2 tablespoons of tomato paste
- 1 teaspoon of paprika
- 2 tablespoons olive oil
- Water
- Salt and pepper
- Parsley and allspice for garnish
Preparation
- We put the beans to soak in plenty of cold water the day before.
- In a large casserole we put the beans the next day. Add the onion, carrot, celery, peeled garlic cloves and tomato paste. We cover with cold water in such a way that there are about two fingers of liquid above the legume.
- Season with salt and pepper, add a splash of oil and we put on medium-high heat. As soon as it boils, we lower the heat and skim. Let it boil steadily with the semi-covered casserole for about an hour and a half, or until the beans are tender. We stir the casserole from time to time so that the broth thickens and if we see it necessary we add more water.
- We take out of the casserole to a blender glass the vegetables and a scoop of beans. We crush and return to the casserole. Add the paprika, give a few turns and cook a couple of minutes more. Rectify the salt.
- Garnish with parsley and allspice.