Go Back
Print

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 20 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.