A Pot Of these Beans will WARM you with GOODNESS | Quick & Easy Recipe (2024)

Print

• 3tbspextra virgin olive oil45 ml
• 2slicesbaguette1 inch / 2.50 cm thick
• 4clovesgarlic
• 1onion
• 1green bell pepper
• 1carrot
• 1largepotato
• 2tspsweet smoked Spanish paprika5 grams
• 14.5ozcan tomato sauce410 grams
• 15.5ozcan white beans440 grams
• 15.5ozcan pinto beans440 grams
• 3 1/2cupsvegetable broth850 ml
• 4eggs
• 2bay leaves
• pinchsea salt
• dashblack pepper
• dashwhite sugar
• handfulfresh parsley

1. Roughly chop the onion and garlic, finely chop the green bell pepper and carrot (peeled), cut the potato (peeled) into small bite-sized pieces that are 1/2 inch / 2.50 cm thick, drain the canned beans into a colander and rinse under water

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

3. After a couple minutes add in the slices of baguette and the cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around, then transfer into a mortar and set aside

4. Using the same pan with the same heat, add in the onion, bell pepper and carrot, mix with the olive oil, after 4 minutes and the onion is translucent, add in the chopped potatoes and paprika, quickly mix together, then add in the canned tomato sauce and season everything with sea salt, black pepper and a kiss of white sugar, mix together and then simmer without mixing

5. Once the tomato sauce has slightly thickened, about 3 to 4 minutes, add in the drained beans, vegetable broth and bay leaves, raise to a high heat, once it comes to a boil, place a lid on the pan and lower to a low-medium heat

6. Meanwhile, add in 2 tbsp (8 grams) chopped parsley into the mortar with the fried bread and garlic, season with sea salt, using a pestle pound down until you form a paste like texture, you can also use a food processor for this step

7. After simmering the stew for 15 to 20 minutes the potatoes should be fully cooked through, remove the lid and pierce one with a toothpick, if it easily goes in they are ready, for the next step add in the bread and garlic mixture, mix together, then crack in the eggs into the stew, all evenly spaced out, place the lid back on the pan and simmer for 3 to 4 minutes, or until the eggs are just cooked through, then remove from the heat

8. Transfer into shallow bowls and sprinkle with finely chopped parsley, serve at once, enjoy!

Nutrition Facts

Spanish Bean Stew with Eggs | Potaje de Alubias con Huevos

Amount Per Serving

Calories 552Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 164mg55%

Sodium 968mg42%

Potassium 1752mg50%

Carbohydrates 79g26%

Fiber 17g71%

Sugar 10g11%

Protein 25g50%

Vitamin A 3839IU77%

Vitamin C 54mg65%

Calcium 221mg22%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.