Spanish White Bean Stew With Roasted Peppers Recipe

I absolutely adore this recipe because it combines the comforting heartiness of tender white beans with the vibrant flavors of roasted peppers and smoked paprika, making every spoonful a delightful burst of warmth and richness. Plus, the aroma that fills my kitchen as it simmers is seriously next-level, turning a simple afternoon into a soul-soothing culinary experience.

Drench yourself in the delectable tastes of Spain with my Spanish White Bean Stew with Roasted Peppers. I adore using creamy cannellini beans, which offer such delightful smoothness, with the smoky depth of flavor provided by the paprika and cumin.

The roasted red and yellow bell peppers add such wonderful sweetness; they’re like sunshine in the dish! Olive oil and freshly chopped parsley really take it over the top with healthful benefits.

Spanish White Bean Stew With Roasted Peppers Recipe Ingredients

• Dried White Beans: Packed with fiber and protein, they create a hearty base.
• Olive Oil: Adds healthy fats and a smooth richness to the stew.
• Red and Yellow Bell Peppers: Roasted for sweetness and a slightly smoky flavor.
• Garlic: Provides aromatic depth and subtle heat.
• Smoked Paprika: Adds a warm, smoky spice that defines the dish’s flavor.
• Vegetable Broth: Adds richness and umami while keeping the dish vegetarian.
• Red Wine Vinegar: Enhances with acidity, balancing flavors beautifully.

Spanish White Bean Stew With Roasted Peppers Recipe Ingredient Quantities

• 1 cup dried white beans (such as cannellini or Great Northern)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, roasted and sliced
• 1 yellow bell pepper, roasted and sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth or water
• Salt and pepper to taste
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 1 tablespoon red wine vinegar

How to Make this Spanish White Bean Stew With Roasted Peppers Recipe

1. Soak the dried white beans in a large amount of water overnight. Drain and set aside. Do not skip this step; the beans need to soften before cooking.

2. In a big pot, over medium heat, warm the olive oil. Add the onion, which you should have chopped, and sauté until it’s translucent, which should take about 5 minutes.

3. Add the minced garlic and cook for one more minute until it becomes fragrant.

4. Soak the beans in water for 8 hours or overnight. Then, in a large pot, add the beans and the following ingredients: vegetable broth, bay leaf, smoked paprika, ground cumin, and (optional) red pepper flakes.

5. Heat the mixture until it reaches a rolling boil. Reduce the heat and allow the mixture to simmer, almost going undetected, for an hour to an hour and a half. At the end of this time, you should have a much more gentle and quiet mixture. The beans should be tender. If you used any large pieces of onion or garlic, now is a good time to remove them from the pot.

6. Cooking the beans is just part of the process. The really fun part is working with the barriers. To get the peppers ready, I first roast them over a flame; if I used an open flame, I’d set them on the grill, but I could also use the stovetop. If I grill the peppers, they get the best flavor; that’s a pro tip. After boiling the beans, I removed them from the heat and went back to the peppers.

7. Remove the charred skins from the peppers; then take off the stems and discard the seeds. Cut the peppers into strips and fold them into the stew.

8. Taste the stew and correct the seasoning with salt and pepper as needed. If you have seasoned the stew correctly, all of the ingredients will be in balance, and you will taste their individual flavors as well as the overall flavor of the stew.

9. Mix in the red wine vinegar and chopped parsley, adjusting the seasoning if necessary.

10. Take the bay leaf out and serve the stew steaming. You can put extra parsley on top if you like. Have it with a piece of crusty bread.

Spanish White Bean Stew With Roasted Peppers Recipe Equipment Needed

1. Large pot
2. Stove or grill
3. Large bowl
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Wooden spoon or spatula
9. Tongs
10. Stirring spoon

FAQ

• Q: Can I use canned beans instead of dried beans?A: Yes, you can substitute canned beans for dried beans. Use about 2-3 cups of canned, drained beans. Be careful to adjust the cooking time, as these require much less time.
• Q: How do I roast the bell peppers?A: The bell peppers can be roasted in the oven at 400°F (200°C) until the skin is blistered and anointed with char, then peeled and sliced.
• Q: Is it necessary to soak the dried beans overnight?It is suggested that the beans be soaked overnight in order to reduce the time it takes to cook them and to aid digestion. However, if you are short on time, you can do a quick soak. And here is how:
  1. Rinse the beans in cool water.
  2. Place the beans in a soaking container with enough water to cover them by several inches.
  3. Bring the water to a boil, then remove the pot from heat.
  4. Cover the pot and let the beans soak for at least 1 hour.
• Q: What can I use instead of smoked paprika?A: It is possible to utilize ordinary paprika and a dash of liquid smoke. Or, if you lack this ingredient, you can simply omit it, although the resulting flavor will differ somewhat.
• Q: Can I make this stew ahead of time?A: Yes, this stew holds up well and often tastes better the next day as the flavors meld together. Store it in the fridge for up to three days.
• Q: How can I adjust the spice level?A: To make it less spicy, leave out the red pepper flakes. If you want to turn up the heat, add more red pepper flakes or some diced fresh chili.
• Q: Can I add other vegetables to the stew?Certainly, adding vegetables such as carrots or spinach can provide extra nutrition and flavor. But remember, if you add other ingredients, be sure to adjust the cooking time.

Spanish White Bean Stew With Roasted Peppers Recipe Substitutions and Variations

For a quicker preparation, substitute 2 cans of drained and rinsed white beans for 1 cup of dried white beans.
2 tablespoons olive oil = 2 tablespoons vegetable oil or avocado oil (for neutral flavor).
A milder flavor can be achieved by substituting 2 large shallots for 1 onion, chopped.
1 teaspoon smoked paprika can be replaced with 1 teaspoon sweet paprika plus a drop of liquid smoke for a similar smoky flavor.
4 cups vegetable broth can be substituted with chicken broth for a richer taste, or water for a lighter stew.

Pro Tips

1. Quick Soak Method If you forgot to soak the beans overnight, use the quick soak method. Boil the beans in water for 2 minutes, then cover and let them sit off the heat for 1 hour. Drain and proceed with the recipe.

2. Roasting Peppers For the best flavor, roast the bell peppers until the skins are charred black, then place them in a sealed container or plastic bag to sweat. This makes peeling the skins off easier and retains more of the roasted flavor.

3. Flavor Boost For an extra depth of flavor, add a splash of smoked paprika or even a dash of liquid smoke to enhance the smokiness of the dish, especially if you can’t grill the peppers.

4. Bean Consistency If you prefer a creamier texture, use an immersion blender to partially blend the stew before adding the roasted peppers. This will create a thicker, richer consistency while leaving some beans whole for texture.

5. Layering the Seasoning Season the stew gradually during cooking rather than just at the end. This allows each layer of ingredients to absorb the flavors, leading to a more balanced and well-integrated dish.