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.
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
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
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Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
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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
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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
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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
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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
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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
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Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
Watch the Video Below on How to Make Sevilla´s Best-Kept White Bean Stew
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| Enjoy! |
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