Sevilla´s Best-Kept White Bean Stew | Potaje de Chícharos Recipe

By Albert Bevia, Spain on a Fork, October 15, 2021

https://spainonafork.com/spanish-white-bean-stew-from-sevilla-recipe/

We´ve made a ton on Spanish bean stews here on Spain on a Fork. Some that are very popular outside of Spain, like the Classic Chickpea Stew, to others that are not as popular, like Alubias de Cantabria. In this post, I will show you how to make another delicious bean stew, that is not very well-known outside of Spain. We´re talking Potaje de Chícharos.

White Bean Stew

This Spanish white bean stew hails from the province of Sevilla in the south of Spain. It´s packed with so many great flavors, it´s easy to make and comes together in about 40 minutes. Folks, this is the kind of dish, that´s going to warm your soul and fill your body with so much goodness.

To make this recipe, I used jarred white beans, which is the same thing as the canned ones. I also used vegetable broth instead of water. But you can use water if you prefer. Just make sure to add a vegetable bouillon cube.

Sevilla´s Best-Kept White Bean Stew | Potaje de Chícharos

Course Main Course, Cuisine Spanish, Prep Time 10 minutes, Cook Time 30 minutes

Servings 2.Calories 560 kcal, Author Albert Bevia @ Spain on a Fork

Ingredients

2 tbsp extra virgin olive oil 30 ml
2 slices baguette
4 cloves garlic
1 onion
1 green bell pepper
1 tsp sweet smoked Spanish paprika 2.30 grams
1/2 cup tomato sauce 115 grams
1 large yukon gold potato
2 cups cooked white beans (canned or jarred) 400 grams
3 cups vegetable broth 710 ml
3 tbsp finely chopped parsley 12 grams
1 bay leaf
pinch sea salt
dash black pepper

Instructions

Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes add in 2 slices baguette (1/2 inch / 1.25 cm thick) and 4 cloves garlic (peeled), fry the slices of baguette for 2 minutes per side and the cloves of garlic for 3 to 4 minutes, or until golden fried, remove the garlic and slices of baguette from the pan and transfer into a mortar, set aside
Using the same pan with the same heat, add in 1 onion roughly diced and 1 green bell pepper finely chopped, mix with the olive oil, after 5 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and quickly mix together, then add in 1/2 cup tomato sauce and simmer for a couple of minutes
After 3 minutes and the tomato sauce has thickend, add in 1 large potato that´s been cut into small 1/2 inch (1.25 cm) thick pieces, 2 cups cooked white beans (I used jarred and rinsed before adding) and season with sea salt & black pepper, gently mix together until well mixed, then add in 3 cups vegetable broth and 1 bay leaf, raise the heat to a high heat and mix together, once it comes to a boil, place a lid on the pan and lower the heat to a low-medium heat
While the stew is cooking, move back to the mortar with the garlic & bread, add in 2 tbsp finely chopped parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste
About 20 minutes after placing the lid on the pan, the potatoes should be perfectly cooked, if you can pierce them with a toothpick and it easily goes in, they are ready, for the final step add the bread & garlic mixture into the stew, mix together and cook for another 2 minutes, then remove from the heat
Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!