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There is nothing like stews At this time of year. Soups and legume stews are craving but we don't always remember to soak the beans or chickpeas. For when that happens, there is today's recipe: a quick white bean stew.
We will use canned beans but that does not mean it will stop being rich. We are going to serve them with their potatoes and also with carrots. What do you want to be more consistent? Well, also incorporate sausage, do not hesitate.
Follow the photos step by step, which will help you understand how to make them.
Quick White Bean Stew
A white bean stew for which we will use canned beans. In case one day we don't have much time to cook.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: soups
- Rations: 4-6
- Cooking time:
- Total time:
Ingredients
- Extra virgin olive oil
- 30 g onion
- About 120 g of carrot
- Two potatoes (about 250 g)
- 2 cloves of garlic
- 800 g of water or broth
- 720 g canned white beans (weight of beans once drained)
- Sal Island
- 1 teaspoon of flour
- 1 teaspoon of paprika
Preparation
We prepare the vegetables, peeling them.
We chop the onion.
We put a little oil in the saucepan and add the onion. We sauté it. Next we chop the carrot and add it.
We chop the potato.
We add it to the stew.
We add the water, the garlic cloves and the bay leaf. We let the vegetables cook. About 20 minutes will be enough.
We drain and put the beans under the cold water stream.
We put them in the saucepan, where we have the rest of the ingredients.
We let all the ingredients cook together for a few minutes.
In a small saucepan we add two tablespoons of oil and, when it is hot, add the teaspoon of flour and the one of paprika. Sauté for a minute.
We add this mixture to our stew and let it cook, all together, for another ten minutes.
We add a little more salt if we consider it necessary.
We serve.
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