Originating from the north of Spain, this rustic stew is seasoned with paprika and cumin.
Ingredients
½ onion, roughly chopped
½ green capsiucm, roughly chopped
1 small carrot, roughly chopped
1 can kidney beans, washed and drained
2 cloves garlic, sliced
½ tsp smokey Spanish paprika
¼ tsp ground cumun
salt & pepper
olive oil
chopped parsley
Method
Add the vegetables to a pot and fill with enough water to easily cover them. Simmer over a high heat for 20 minutes.
Once softened, drain the vegetables reserving the broth in a bowl, and allow the cooked vegetables to cool a little.
Add the veggies to a tall container along with 1 tbsp of the kidney beans and 2 tbsp of the hot broth, season with salt. Using a stick blender, puree until smooth.
Using the same pot, heat some olive oil and saute the garlic over a low heat for a few minutes.
Add the drained kidney beans, the pureed vegetables, spices, 1 cup of the reserved broth, and season with salt and pepper. Stir and simmer for 10 minutes.
Remove from the heat and transfer into serving bowls, garnish with freshly chopped parsley.
Ingredients
½ onion, roughly chopped
½ green capsiucm, roughly chopped
1 small carrot, roughly chopped
1 can kidney beans, washed and drained
2 cloves garlic, sliced
½ tsp smokey Spanish paprika
¼ tsp ground cumun
salt & pepper
olive oil
chopped parsley
Method
Add the vegetables to a pot and fill with enough water to easily cover them. Simmer over a high heat for 20 minutes.
Once softened, drain the vegetables reserving the broth in a bowl, and allow the cooked vegetables to cool a little.
Add the veggies to a tall container along with 1 tbsp of the kidney beans and 2 tbsp of the hot broth, season with salt. Using a stick blender, puree until smooth.
Using the same pot, heat some olive oil and saute the garlic over a low heat for a few minutes.
Add the drained kidney beans, the pureed vegetables, spices, 1 cup of the reserved broth, and season with salt and pepper. Stir and simmer for 10 minutes.
Remove from the heat and transfer into serving bowls, garnish with freshly chopped parsley.
