Beans with Vegetables

A hearty spoon stew with canela beans and seasonal vegetables, smoothed with a sweet, mild EVOO that rounds off the dish without taking the spotlight away from the vegetables.

A traditional dish where the quality of the ingredients takes centre stage: canela beans, seasonal vegetables and an organic EVOO that rounds off every spoonful.

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Beans with Vegetables

A traditional dish where the quality of the ingredients takes centre stage: canela beans, seasonal vegetables and an organic EVOO that rounds off every spoonful.

Course Main Course

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 350kcal

Ingredients

• 400 g Beans Canela variety
• 150 ml Marqués de Prado EVOO Suerte Alta
• 1 Onion
• 1 Leek
• 1 Green pepper
• 1 Peeled red pepper
• 1 Carrot
• 2 tbsp Sweet paprika
• 2 leaves Bay leaf
• Salt

Instructions

• Soak the beans
Leave them to soak the night before.
• Sauté the onion

  Pour the 150 ml of EVOO into the pot, add the chopped onion and sauté.
• Add the beans and spices

  Add the sweet paprika, the beans and the salt.
• Add the vegetables and cook

  Add the bay leaf, peppers, tomato, carrot and leek. Cover everything with water and cook for 30 minutes over high heat.
• Blend the vegetables

  Remove the peppers, tomato, carrot and leek; peel the tomato. Blend all the vegetables and pour the resulting sauce over the beans.
A well-blended sauce adds creaminess without the need for flour or thickeners.
• Finish cooking

  Cook the beans in their sauce for 30 more minutes over high heat.
Let the stew rest for about 10 minutes before serving. The flavours will blend better and the texture will be even creamier.

Notes

• Use seasonal vegetables for a tastier and more balanced stew.

• Add our Marqués de Prado Selección Familiar at the end of cooking or just before serving to preserve its aroma and nuances as much as possible.
• If you make the stew in advance, let it rest for a few hours or overnight: the flavours will blend even better.
• Serve it with toasted sourdough bread and a drizzle of raw organic EVOO for an even more complete experience.
• Store leftovers in the fridge for up to 3 days and reheat them over low heat, adding a little water or stock if needed.