Spanish bean stew is a hearty and flavorful dish that showcases the rich culinary traditions of Spain. Packed with protein and fiber, it’s not only delicious but also nutritious. In this guide, I’ll share three diverse examples of how to make a Spanish bean stew, each with its own unique twist. Whether you’re cooking for yourself or entertaining guests, these recipes will surely impress!
This classic Asturian dish is perfect for colder weather and is often enjoyed during family gatherings.
Fabada Asturiana is a rich and hearty stew featuring large white beans, chorizo, and morcilla (blood sausage). It’s a wonderful way to experience authentic Spanish flavors. Start by soaking 2 cups of large white beans (like fabes or cannellini) overnight. Drain and set aside.
In a large pot, heat a tablespoon of olive oil over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until they become translucent. Add in sliced chorizo (about 200g) and 100g of morcilla, cooking until browned. Then, add the soaked beans, 4 cups of chicken or vegetable broth, and a pinch of saffron along with a bay leaf. Bring it all to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours, or until the beans are tender. Don’t forget to season with salt and pepper to taste before serving!
Notes & Variations: You can use any type of beans you prefer, and if you want a vegetarian version, simply omit the sausages and add more vegetables like carrots and bell peppers. For an added depth of flavor, toss in a teaspoon of smoked paprika.
This version is lighter and packed with fresh vegetables, making it a great option for those who prefer a meatless meal.
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 chopped bell pepper, sautéing until soft. Next, stir in 2 diced tomatoes, 1 zucchini, and 1 cup of chopped green beans. Cook for about 5 minutes, allowing the vegetables to soften further.
Then, add 2 cups of cooked white beans (like cannelini or navy beans) along with 4 cups of vegetable broth. Season with salt, pepper, and a teaspoon of oregano. Bring everything to a gentle boil, then reduce the heat and let it simmer for 20 minutes. For a finishing touch, add a splash of lemon juice and fresh parsley before serving, creating a vibrant and refreshing stew.
Notes & Variations: Feel free to swap in any seasonal vegetables you have on hand. This stew can also be served over rice or with crusty bread for a complete meal.
This dish offers a delightful kick and is perfect for those who enjoy a little heat in their meals.
To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 diced jalapeño pepper (remove seeds for less heat). Sauté until softened, about 5 minutes. Stir in 1 teaspoon of cumin and 1 teaspoon of smoked paprika, cooking for another minute until fragrant.
Next, add 1 can of diced tomatoes and 2 cups of cooked chickpeas. Pour in 4 cups of vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 30 minutes. If you like, you can add spinach or kale during the last 5 minutes of cooking for added nutrients. Season with salt and pepper to taste.
Notes & Variations: If you prefer a thicker stew, use an immersion blender to blend a portion of the mixture before serving. This stew pairs wonderfully with crusty bread or over quinoa for added protein.
Enjoy these delicious examples of how to make a Spanish bean stew, perfect for any occasion or dietary preference!