It’s 3pm and I’m preparing a quick dinner so that I can eat before my meeting this evening at 6pm. This stew is a very simple dish from the region of Cantabria in Spain. A lot of Spanish home cooking is very simple, using ingredients found in your everyday pantry.
*** Ingredient list at bottom of page ***
Start by roughly chopping an onion, 1/2 a green bell pepper and a carrot. Place them in a pot and top with water (about 1.5 inches of water above the veggies). We’re going to create a broth. Add a Vegetable Bouillon cube and salt generously. Bring to a boil and let the veggies cook until tender (about 10 minutes after boiling).
While the broth is boiling, open a large can of Kidney Beans, strain and rinse them under cold water.
Chop 3 garlic cloves and and handful of parsley.
Once the veggies are tender, strain them over a pot or bowl and let them cool. Save the broth.
Add the cooked veggies to a blender along with 1/4 cup of the broth and 2-3 tablespoons of kidney beans. Puree until smooth.
Heat the same pot you made the broth in with 2 Tablespoons of Olive Oil and saute the garlic for 1-2 minutes. Add the kidney beans and the vegetable puree. Top with the smoked Paprika and Cumin along with a dash of pepper.
Set the stove to medium heat, add 1 1/2 cups of the broth to the pot and let simmer for 10 minutes.
I like doing a taste test before serving. I added a little garlic powder and smoked hickory salt – regular salt is fine.
Garnish with chopped Parsley.
- 1 onion roughly chopped
- 1/2 a large green pepper chopped
- 1 carrot washed and chopped
- 1 vegetable bouillon cube
- 1 large can of kidney beans (about 2 cups)
- 3 garlic cloves chopped
- 1 Tblsp of Smoked Paprika
- 1/2 tsp of Cumin powder
- Salt & white pepper to taste (black pepper is fine)
- 2 Tblsp Olive oil
- Optional: garlic powder, smoked hickory salt
I now have a delicious dinner to enjoy before I go out tonight. With rain in the forecast this is a great meal to warm the soul.