We have had continuous snow and temperatures in the negative territory for several days now. So it’s the perfect day to be inside with the fireplace going and something wonderful on the stove or in the oven. I had planned on making my Beans Greens and Pasta for dinner, using vegan sausage. But then I happened to see an episode on the Spain on a Fork vlog where he made an Andalusian bean and potato stew. Making a culinary pivot and knowing that my pantry and fridge had everything I needed, I made my Bean and Potato Stew in the Style of Andalusia.
My version of Bean and Potato Stew has a few differences from the version I watched. The original used green bell pepper, which I’m not a huge fan of. I also wanted something more nutritious, so I used Lacinato Kale instead. Chard, spinach or even mustard or collard greens would all give a somewhat different but delicious end dish. And even when everything else in the dish is vegan, I like to add a Parmesan rind to my pots of beans. I’m also a huge fan of leeks so used that instead of an onion. Either will work but there is just something about leeks sauteed in a buttery olive oil that lifts up any otherwise humble dish.
The final stew was delicious, providing just the comfort a cold, snowy winter day calls for. The beans are creamy and earthy with just the right amount of kick to chase away the winter chill. This satisfying vegan/vegetarian stew is just what we need right now.
While you certainly could use jarred or canned beans here, I generally like to cook my own. They truly are so much better and very budget friendly. Royal Corona Beans are one of my favorites. These large runner beans get meaty and creamy when pre-soaked and cooked slowly. I have never seen them available already cooked, but you could substitute a butter bean or cannellini if you don’t want to cook your own. Gigantes Beans would also be great and are very similar to Royal Corona.
I happened to have two Russet Potatoes that would not last much longer, so I used those. Normally, I would have opted for a golden potato, but they all work. The Russet potato will break down more in the cooking, thickening the sauce but with fewer distinct pieces. use what you have and it will all be rustic and delicious.
The dish was started on my stovetop, but I then transferred it to the oven for a nice slow cooking. However, this could also be made entirely on a stovetop or even in a slow cooker. My version is not a quick weeknight dinner, but the actual hands-on time is pretty minimal. Then just leave the beans to do their thing while you go on with the rest of your day. By dinnertime, the house will smell AMAZING and you will be able to sit down to a mellow, comforting stew. Before serving, taste the stew and adjust the seasonings to your personal taste. If you want it a bit smokier, add another 1/2 teaspoon of smoked paprika. If you want it spicier, add more red pepper flakes or serve it with a drizzle of your favorite hot sauce. More cumin would add more of that woodsy depth of flavor.
I only added a good drizzle of olive oil for perfection. After that first bite, a small sigh just might escape you because it is that good!
The Bean and Potato Stew in the Style of Andalusia needs nothing more than a good crusty bread, a glass of red wine, and if you aren’t feeling too lazy, a simple salad.
RECIPE
Yield: About 6 servings
INGREDIENTS
1/4 cup of a good quality buttery olive oil (I use Sciabica from California)
About 6 cups of cooked large white beans (2 cups dried) (I used Royal Corona, but Butter beans, cannellini or Gigantes beans would all work.) If using dried beans, soak the beans overnight with 1/2 teaspoon baking soda and water to cover. Then rinse and drain the beans when you are ready to start cooking. If using jarred beans, use organic. No need to drain or rinse the beans. The starchy cooking liquid will help to thicken the pot liquor.
5 to 6 large cloves of garlic, peeled and left whole
2 largeish potatoes, peeled and cut into 1-inch dice (I used Russet which will break down more than a golden or red potato, thickening the sauce more. If you want more distinct pieces of potato, use either golden or red potato. There is no right or wrong her. It’s personal preference and what you have on hand.)
1 large leek, both white and light green parts, cleaned and thinly sliced
1 large tomato, cut in half
2 thick slices of a baguette style bread or roll
1 nice chunk Parmesan rind (Skip if keeping the dish vegan)
6.5 to 7 cups (1.5 liters) of broth (If I don’t make my own vegetable broth, I like the Better than Bouillon Non-Chicken or Vegetable concentrate.) You could also use chicken broth of you prefer or even plain water. If you are using cooked beans to begin with, just use enough water to cover everything. For the dried beans 6.5 to 7 cups of water is just right.
2.5 teaspoons kosher salt
Rounded 2 teaspoons ground cumin
Rounded 1/2 teaspoon smoked paprika
3/4 teaspoon red pepper flakes (You can add more or less depending on your tolerance for spicy food.)
1 bunch Lacinato kale or Chard, with thick stems removed and torn or chopped into pieces that will fit on a spoon
DIRECTIONS
If cooking in the oven, preheat it to 325 degrees F using the middle rack. Then add the olive oil to a heavy oven-safe Dutch oven or casserole and heat it on a medium low heat.
Add the bread slices, garlic cloves and tomato halves, cut-side down. Cook on a low heat for 6 to 7 minutes. Then turn over the bread and garlic and cook for an additional 3 minutes. Watch it so nothing burns, but gets nicely browned.
Remove the bread, tomato halves and garlic to a min-prep, blender or a bowl using an immersion blender. Blend until pureed. Set this aside.
In the same Dutch oven, add the leek slices and potatoes. Using a wooden utensil, gently scrape up the brown bits from the bread, tomato and garlic mixture. DON”T throw it away! Mix it through. Add 1/2 teaspoon salt and sauté the mixture until the leek and potatoes start to soften and just begin to brown.
Now add the beans, Parmesan rind, if using, broth, cumin, smoked paprika and 2 teaspoons of salt. Stir through and add the tomato, garlic, bread puree. Stir this through.
Bring the mixture to a boil. Cover the pot and place in the oven. Allow to cook low and slow for 3 hours. If using pre-cooked beans, cut the cooking time in half. Then add the kale or chard and mix that through. Cook for 30 minutes more. If you want the stew to be a little less soupy, cook the stew uncovered for the last 20 minutes. If it is starting to get dry, add a little more water or broth.
To serve, ladle the stew into bowls and drizzle some good olive oil on top. I like my bread toasted and served on the side but you could also place a slice of toasted bread on the bottom of the bowl before ladling the stew on top. Now enjoy!
